Ingredients:

2 tbsp butter

1 cup onion, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

1 small red bell pepper, chopped

2 cups peeled potatoes, chopped

1/4 teaspoon dried oregano

2 (8-ounce) bottles clam juice

1 tablespoon chicken broth

1 pound bay scallops, thawed

2 cups half-and-half

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

Instructions

1. A butter to a large sauce pan and heat on med high. Add onion and next 6 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice, chicken stock and scallops. Cook 5 minutes.

3. Add half-and-half, salt and pepper; cook until thoroughly heated.