Title: Sweet bay scallop chowder
 Categories: E.
      Yield: 4 Servings
 
    1/2 lb (1 cup) bay scallops
    1/4 c  (2 ounce) diced bacon
    1/2 c  Small diced carrot
      2 tb Minced shallots
      1 c  Peeled, medium diced baking
           Potatoes
      1 ts Chopped garlic
  1 1/2 c  Light broth or stock
      1 tb Flour
      1 c  Milk
    1/2 c  Cream
           Salt and pepper
      2 tb Chopped green onions
 
  In a medium soup pot over medium heat, cook the bacon until crisp,
  remove with a slotted spoon to paper towels to drain. To the bacon
  fat, add the carrots and shallots and cook for 2 minutes. Add the
  garlic and potatoes and cook for 1 minute, stirring once or twice.
  Add the broth, bring to a boil, reduce the heat and simmer for 20
  minutes, or until the potatoes are fork tender. In a medium bowl,
  whisk together the milk, cream and flour until smooth . Add the
  cream, scallops and green onions to the soup and allow to thicken
  slightly, about 3 minutes. Season to taste with salt and pepper.
  
  Yield: 6 soup course portions