THE MOORING’S SCALLOP CHOWDER

1/2 pound butter, melted

1 3/4 cups all-purpose flour

1 large Spanish onion,

3 quarts clam juice

1 pint white wine

1/2 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

4 bay leaves

2 cups half and half

4 ears fresh corn on the cob, shucked and shaved off the cob

2 pounds sea scallops

In heavy bottomed large stock pot, melt butter over medium flame. Add onions and sauté until translucent. Add flour and make roux, cooking 5 minutes over low flame, stirring constantly.

Slowly incorporate clam juice with a whisk to avoid lumps. Add wine and seasonings. Simmer for 30-45 minutes over low heat.

Slowly poach 2 pounds of sea scallops in chowder until firm. Lightly sauté corn in a small amount of butter and add to chowder, and serve.

When reheating, whisk in desired amount of half and half.

Remove bay leaves before serving.

Makes 1 gallon of chowder, which serves 16 with 8-ounce servings or 12 with 10-ounce servings.