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Ingredients

1 cup finely chopped onion 4 teaspoons olive oil 1 ½ cups sherry 1 cup minced carrot 1 cup minced celery 2 cups unpeeled, minced red potatoes 4 tablespoons tomato paste 1 pinch ground cayenne pepper 3 cups 1% milk 2 cups half-and-half 1 pound cooked shrimp ½ pound scallops 2 cups clam juice

Nutrition Info

360.2 calories carbohydrate: 30.7 g cholesterol: 170 mg fat: 12.8 g fiber: 2.1 g protein: 26.5 g saturatedFat: 6.2 g servingSize: - sodium: 827.2 mg sugar: 9.1 g transFat: : - unsaturatedFat: : -

In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
Puree half of the mixture in a blender until smooth, then return to stock pot.
Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

6 -8 servings

A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.