This week's recipe from Chef Chris Manning:

Portuguese Seafood and Sausage

1/2 Pound Diced Linguisa or Italian Sausage, fully cooked
1/2 Pound Cooked, peeled, and divided shrimp
2 6 ounce cans chopped clams
1/2 Pound Bay Scallops
1/2 cup diced Spanish onion
1/2 cup diced celery
1/2 cup diced red bell pepper
2 cups diced peeled potatoes
1 QT Half and Half
1 Tblsp fresh minced basil
1 Tblsp fresh minced thyme
1 Tblsp fresh minced tarragon
1/2 Tsp fresh minced garlic
salt and pepper to taste

On low heat in a 6 QT stainless steel pot, add the sausage and sauté 3-4 minutes. Add the onion, peppers, celery and potatoes, simmer for 3-4 minutes.

Add the scallops and clams and simmer for 6-8 minutes or until potatoes are just fork tender. Add the shrimp and herbs and simmer for 3-4 minutes. Add the garlic and half and half, simmer until soup reaches 180 degrees, do not let soup boil or it will scortch. Serve with oyster crackers or french bread.