Dilly Scallops and Clam Chowder

• 2 cans (6-1/2 oz. each) minced clams, undrained
• 3 slices OSCAR MAYER Bacon
• 3 cups red potatoes, peeled, cut into 1/2 inch cubes King Sooper's 5 lb For $1.88 thru 02/09
• 1 cup finely chopped onions
• 1 Tbsp. chopped fresh dill
• 1 WYLER'S Instant Bouillon Chicken Flavored Cube
• 1/8 tsp. ground red pepper (cayenne)
• 4 cups milk
• 2 Tbsp. flour
• 1/2 cup shredded carrots King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 lb. bay scallops
• 2 Tbsp. dry sherry
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1. Drain clams, reserving juice.
2. Add enough water to clam juice to measure 1 cup.
3. Cook bacon in large saucepan until crisp.
4. Remove bacon from saucepan; drain on paper towels.
5. Discard all but 1 Tbsp.
6. drippings from saucepan.
7. Add potatoes, onions, dill, bouillon cube, red pepper and clam juice mixture to drippings in saucepan; stir.
8. Bring to boil; cover.
9. Simmer on medium-low heat 10 min.
10. or until potatoes are tender, stirring occasionally.
11. Remove half the potatoes from saucepan with slotted spoon.
12. Mash with fork; return to mixture in saucepan.
13. Whisk milk and flour until smooth.
14. Add to potato mixture along with the carrots.
15. Cook and stir, uncovered, 4 to 5 min.
16. or until slightly thickened.
17. Stir in scallops and clams.
18. Bring to boil.
19. Simmer on medium-low heat 1 to 2 min.
20. or until scallops are opaque.
21. Stir in sherry and sour cream.
22. Crumble bacon; serve sprinkled over chowder.

clams, bacon, red potatoes, onions, dill, chicken, ground red pepper, milk, flour, carrots, bay scallops, sherry, s

Taken from www.kraftrecipes.com/recipes/dilly-scallops-clam-chowder-185631.aspx (may not work)