DILLY SCALLOPS AND CLAM CHOWDER

Dilly Scallops and Clam Chowder image

Take seafood to the next level with this recipe for Dilly Scallop and Clam Chowder! Flavored with fresh dill and chock-full of bay scallops, minced clams, red potatoes and more, this impressive scallop and clam chowder only takes one hour to prepare.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 13

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Ingredients

2 cans (6-1/2 oz. each) minced clams, undrained
3 slices OSCAR MAYER Bacon
3 cups red potatoes, peeled, cut into 1/2 inch cubes
1 cup finely chopped onions
1 Tbsp. chopped fresh dill
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/8 tsp. ground red pepper (cayenne)
4 cups milk
2 Tbsp. flour
1/2 cup shredded carrots
1/2 lb. bay scallops
2 Tbsp. dry sherry
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

Drain clams, reserving juice. Add enough water to clam juice to measure 1 cup.
Cook bacon in large saucepan until crisp. Remove bacon from saucepan; drain on paper towels. Discard all but 1 Tbsp. drippings from saucepan.
Add potatoes, onions, dill, bouillon cube, red pepper and clam juice mixture to drippings in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally.
Remove half the potatoes from saucepan with slotted spoon. Mash with fork; return to mixture in saucepan.
Whisk milk and flour until smooth. Add to potato mixture along with the carrots. Cook and stir, uncovered, 4 to 5 min. or until slightly thickened. Stir in scallops and clams. Bring to boil. Simmer on medium-low heat 1 to 2 min. or until scallops are opaque. Stir in sherry and sour cream. Crumble bacon; serve sprinkled over chowder.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g