 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Ingredients:
1 tablespoon margarine |
1 cup chopped onion |
1/2 cup diced celery |
1/3 cup diced red bell pepper |
1 garlic clove, minced |
1/4 cup all-purpose flour |
1 1/2 cups diced red potatoes |
1 cup frozen whole-kernel corn |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
3 (8-ounce) bottles clam juice |
1/2 cup water |
1 pound bay scallops |
1/4 cup chopped fresh parsley |
Directions:
1. Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
2. Add scallops; cover and cook 4 minutes or until scallops are done. Sprinkle with parsley.
|
|