Ingredients

6 slices bacon

3 medium onions, sliced

1 green pepper, cut in strips

1 large carrot, grated

1 tin tomatoes, with liquid

7 oz. clam juice (fresh or bottled)

1 tbsp chopped parsley

2 stalks celery, diced

1 8oz (225g) sea scallops, cut large ones in half

2 tsp salt

1 bay leaf

1 1/2 tsp Worcestershire sauce

1/4 tsp garlic salt or powder

3/4 tsp thyme, dried

2 large potatoes, diced

1 1/2 cup water

Method

Crisp bacon and remove from pan, add onion, pepper, carrot, and celery to drippings, cook over low heat, stirring for 10 minutes.

Add parsley, tomatoes, clam juice, salt, bay leaf, Worcestershire sauce, thyme, and 1 1/2 cups of water.

Bring to a boil, reduce heat, cover and simmer 15 minutes.

Add potatoes and simmer 20 minutes or until potatoes are done to fork test.

Add scallops and crumble bacon on top; simmer uncovered for 15 minutes.

Serve piping hot.

tin be frozen.

Improves with standing.

Serve with tossed green salad and crusty bread.

Serves 6-8.

Cooks Comments and Tips

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