Aran Island Seafood Chowder

TV show March 4, 2005              

1-51oz. can “Cape May” chopped clams and their juice

1-12oz. can lager beer

1lb. sea scallops

1lb. shrimp

2 cups onion diced

1 cup green bell pepper diced

1 cup carrots diced

1 cup celery chopped

2 cups green cabbage diced

2 cups potatoes diced

2 cloves garlic minced

salt and pepper to taste

1 qt. half and half

1 tblsp. chopped parsley to garnish

In an eight quart stock pot add the clams, beer, onions, peppers, carrots, celery and potatoes.  Simmer for 20 minutes and add the cabbage, scallops and garlic.  Simmer for 3-4 minutes and add the shrimp, salt and pepper.  Simmer 3-4 minutes and add the half and half.  Allow the soup  to heat through and garnish with the parsley.