Seafood Chowder

4-5 medium red potatoes, cut into 1-inch cubes (about 1 lb)
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
1 cup diced red bell pepper
2 cans (6 1/2 oz each) minced clams, drained reserving clam juice
1 Tbsp. butter
2 cans (14 1/2 oz each) chicken broth
1 tsp. salt
1/4 tsp. pepper
3/4 cup flour
2 cups half-and-half (light cream)
1 lb bay scallops
1 lb cooked medium shrimp
parsley

Drain clams reserving clam juice.  If clam juice doesn't not measure 1 cup, add enough water to equal 1 cup.

Saute diced onion in butter for 3 minutes.  Add celery, carrots and bell pepper and cook another 5 minutes.  Add potatoes, reserved clam juice, chicken broth, salt and pepper.  Bring to a boil; cover.  Reduce heat and simmer 3 minutes or until potatoes are tender.

Meanwhile, place flour in bowl.  Gradually whisk half-and-half into flour; whisk until smooth.

Add clams, scallops and shrimp to chowder; gradually whisk in flour mixture.  Return to a boil; cook 2 minutes or until thickened, stirring constantly.  Cover until ready to serve.  Sprinkle with parsley.

-Tricia Ware