Seafood Chowder

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 12 cup diced carrot
• 4 bay leaves
• 3 teaspoons Old Bay Seasoning
• cayenne (optional)
• 1 teaspoon chopped garlic
• 4 cups bottled clam juice
• 2 (14 ounce) canspetite diced tomatoes
• 20 ounces canned tomato juice
• 1 12 lbs red potatoes, diced but not peeled
• 2 cups fresh sweet corn, cut off cob
• 12 cup finely chopped fresh parsley
• 2 (10 ounce) cans baby clams (do not drain)
• 1 lb shelled and deveined raw shrimp
• 1 lb cod, cut in chunks
• 1 lb bay scallop
• 1 lb fresh mussels

1. Heat oil and butter in large soup pot over medium heat.
2. Add onions, celery and carrots.
3. Season with pepper, 1 t Old bay and cayenne.
4. Add bay leaves and garlic.
5. Cook, stirring, for 6-8 minutes or until vegetables are soft and tender.
6. Stir in clam juice, tomatoes and tomato juice and bring to boil.
7. Add potatoes, parsley and corn and simmer 15-20 minutes or until potatoes are tender.
8. Season with remaining Old Bay seasoning and remove the 4 bay leaves.
9. Add seafood to chowder and simmer 5-8 minutes, covered, until seafood is done and mussel shells are open.
10. Discard any mussels that do not open.

olive oil, butter, yellow onions, celery, carrot, bay leaves, bay seasoning, cayenne, garlic, clam juice, tomatoes, tomato juice, red potatoes, fresh sweet corn, parsley, baby clams, shrimp, cod, bay scallop, fresh mussels

Taken from www.food.com/recipe/seafood-chowder-257976 (may not work)