| 1. In large saucepan over medium heat, bring potatoes, clam juice, wine, garlic, and curry powder to boiling.
2. Reduce heat, cover saucepan, and simmer 10 minutes.
3. Add scallops to chowder; simmer additional 5 –7 minutes, until scallops are cooked through.
4. Remove half potatoes and scallops to a large bowl, with slotted spoon.
5. In blender, process remaining mixture until smooth.
6. Return mixture to saucepan. Add milk, peas, reserved potatoes and scallops.
7. Cook chowder additional 5 minutes. Do not boil.
8. Season with salt and pepper.
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