Scallop Chowder

• 1/2 pound butter
• 2 cups diced onions
• 1/2 pound all-purpose flour
• 3/4 gallon water
• 2 cups white wine
• 1/4 pound clam base
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh dill
• 4 bay leaves
• 1/3 cup half-and-half, to taste
• 60 bay scallops

1. In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
2. Add onions and saute until translucent, about 5 minutes.
3. Add the flour and stir to make a roux.
4. Cook for 5 minutes over low flame, stirring constantly.
5. Be careful not to allow the roux to brown.
6. Slowly incorporate the water while stirring with a whisk to avoid lumps.
7. Add wine, clam base, parsley, dill, and bay leaves.
8. Simmer for 30 to 45 minutes over low heat.
9. Whisk in desired amount of half-and-half.
10. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes.
11. Be careful not to overcook scallops.

butter, onions, flour, gallon water, white wine, base, parsley, dill, bay leaves

Taken from www.foodnetwork.com/recipes/scallop-chowder-recipe0.html (may not work)