Served as starter. Non-vegetarian dish. Speciality: Diabetic, Reduced Carbs diet.

American

2 Tablespoons Butter

1 Tablespoon Olive Oil

1 cup Red Onions, finely chopped

1 Clove Garlic, minced

2 Tablespoons fresh Lemon Juice

3 cups Clam Juice or Chicken Broth

3 cups Heavy Cream

1 1/2 cups canned Artichoke Hearts or frozen Artichoke Hearts, tough outside leaves removed, diced (not the marinated kind)

2 1/2 lbs Bay Scallops, rinsed and patted dry

1/4 teaspoon Salt, to taste

1/8 teaspoon White Pepper, to taste

1/8 teaspoon Cayenne, to taste

1 dash Nutmeg

1 Tablespoon fresh Chives, minced

Melt the butter and olive together in a large, heavy pot. Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes. Add the lemon juice and simmer until the liquid has been evaporated. Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil). Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls. Garnish with the minced chives and serve immediately.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 6

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