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Scallop Chowder

2 potatoes, pared & chopped
4 Tbsp. butter or margarine
2 onions, peeled & chopped
2 cups milk
1 1/2 cups cream or evaporated milk
1 lb. Bay Scallops or quartered Sea Scallops
Salt & pepper to taste
Chives for garnish


Steam or boil potatoes until tender. As potatoes cook, melt 2 tablespoons butter in soup kettle and saute onions until tender. Add milk and cream; simmer gently 15 minutes. Melt remaining 2 tablespoons butter in skillet. Over high heat saute Scallops 3 minutes, turning frequently. Add Scallops and potatoes to kettle. Season with salt and pepper. Garnish each serving with chopped chives.


Serves 4 to 6






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