2 silces bacon, chopped
2 small onions, chopped
2 potatoes, peeled and cubed
1 cup chicken stock or water
1 tsp. salt, pepper
1/4 lb. small scallops, frozen or thawed
1 can(10 oz/284mL) baby clams, undrained
1 cup light cream
1 cup milk
2 tbsp butter
This classic soup can be ready in less than 30 minutes for a hearty lunch or light supper.
In large heavy saucepan, cook bacon until almost crisp over medium heat. Add onions and cook for about 5 minutes or until tender. Add potatoes, stock, salt, and pepper to taste; cook for 15 minutes or until potatoes are fork-tender. Reduce heat, add scallops and cook just until tender, 4 to 5 minutes.
Drain clams, reserving liquid. Add clams to saucepan, along with 1/2 cup clam liquid, cream, milk and butter. Heat through, without boiling, for 3 minutes or until hot.