Swimming Scallops Innkeeper's Chowder

Ingredients:

5 pounds swimming scallops (fresh or IQF)
1 cup water (or white wine)
2 medium potatoes, peeled and diced
1 large yellow onion, diced
1 stalk celery, diced
2 tbsp butter
1 28 oz can tomato sauce
2 cups heavy cream
1 1/2 tsp dried basil
2 tsp curry powder
Salt and pepper to taste

Directions:

Do not thaw frozen scallops before cooking.

Steam scallops in a covered pot with the water or wine until they open. Shuck them, reserving both the cooking liquid and the scallop meat. Do not remove the mantle around the white meat.

Parboil the potatoes until halfway done. Drain.

Sauté the onion and celery in the butter until the onions turn translucent. Add the potatoes and toss to coat with butter.

Over medium heat, add the tomato sauce, cream and reserved scallop liquid, stirring well. Add basil, curry, salt and pepper. Simmer for 35 minutes, stirring frequently from the bottom to prevent scorching.

Add scallops. Heat through and serve.

Divide mixture between bowls and serve with your favorite bread, a salad, and a nice bottle of Chardonnay.

This recipe can also be changed to use 1/2 scallops and 1/2 manila clams, or mussels, any way, your customers are sure to enjoy it.