Artichoke and Scallop Chowder

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup red onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 3 cups clam juice or 3 cups chicken broth
• 3 cups heavy cream
• 1 12 cups canned artichoke hearts (not the marinated kind) or 1 12 cups frozen artichoke hearts, tough outside leaves removed, diced (not the marinated kind)
• 2 12 lbs bay scallops, rinsed and patted dry
• 14 teaspoon salt, to taste
• 18 teaspoon white pepper, to taste (tricolor is tasty, too)
• 18 teaspoon cayenne, to taste
• 1 dash nutmeg
• 1 tablespoon fresh chives, minced

1. Melt the butter and olive together in a large, heavy pot.
2. Add the chopped onion and garlic and saute until onion is transparent, about 5 minutes.
3. Add the lemon juice and simmer until the liquid has been evaporated.
4. Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!
5. ).
6. Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
7. Garnish with the minced chives and serve immediately.

butter, olive oil, red onion, clove garlic, lemon juice, clam juice, heavy cream, hearts, bay scallops, salt, white pepper, cayenne, nutmeg, fresh chives

Taken from www.food.com/recipe/artichoke-and-scallop-chowder-114927 (may not work)