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Scallop Chowder
 4 teaspoons Butter
Cooking Spray (Olive Oil)
1 1/2 cups chopped Onion
1/4 cup chopped Celery
3 teaspoons minced Garlic
4 1/2 cups chopped, organic,
unpeeled, Red Potatoes
1 1/2 teaspoons Garlic Salt
1 teaspoon ground Black Pepper
1/ 1/2 teaspoons chopped fresh Thyme
3 cups Clam Juice
1/4 cup Oat Flour for thickening
1 1/2 cups Milk
1 1/2 cups Half and Half
1 1/2 pounds Sea Scallops, cut into
1-inch chunks
1/4 cup chopped fresh Chives
In sauce a pan, sauté onions, celery and garlic in butter. Pour clam juice into a large soup pot and add all veggies, potatoes, herbs, spices, salt and pepper. Bring to a simmer and simmer until potatoes fall apart. Add flour and continue to simmer until the soup begins to thicken. Now add everything else. Scallops cook very fast, and cream should not be boiled. This is as good as clam chowder.
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