Bay Scallop Chowder

Summary
Prep time	20 min
Cook time	45 min
Source	Byerly's
Yield / serves	12 cups
Rating	(unrated)

Ingredients

• 1 (1/2 pound) package bacon, diced
• 2 cloves garlic, minced
• 1 cup sliced onions
• 1 green bell pepper, cut into thin slices (1 cup)
• 1 cup thinly sliced carrots
• 2 tablespoons snipped parsley
• 1 (28 ounce) can tomatoes, undrained, chopped
• 1 (8 ounce) bottle clam juice
• 2 medium potatoes, peeled and diced (about 2 cups)
• 1/2 teaspoon salt
• 1 tablespoon ketchup
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon dried basil, crumbled
• 2 (10 1/2 ounce) cans chicken broth
• 1 pound bay scallops, rinsed and drained

Preparation

In large kettle or Dutch oven, fry bacon until crisp. Remove bacon; set aside. Discard all but 2 tablespoons drippings. Stir in garlic, onion, green pepper, carrots and parsley; cook over low heat about 10 minutes, stirring occasionally. Add reserved bacon and remaining ingredients except scallops. Bring to a boil; reduce heat and simmer, covered, 30 minutes. Stir in scallops; cook until scallops are opaque (2-3 minutes). Serve immediately.