Ingredients
2 can clam juice
1/2 c. water
2 potatoes
1 medium onion
2 bay leaves
1/2 c. cream sherry
1/2 c. shredded creamy Havarti cheese
1 lb. bay scallops
1/2 c. 2% milk
Salt and pepper to taste
1/4 c. snipped fresh chives for garnish
Preparation
Step 1Combine the clam juice, water, potatoes, onion, and bay leaves in a 6-quart pot. Cover and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 10 to 15 minutes. Discard the bay leaves.Step 2Using a slotted spoon, transfer half the vegetables to a bowl. Add the sherry and Havarti to the pot. Using a handheld immersion blender, puree the mixture in the pot. Return the reserved vegetables to the pot.Step 3Stir in the scallops. Cover the pot and just barely simmer until the scallops are cooked through, about 3 minutes (do not boil). Stir in the milk and heat through. Taste and season with salt and pepper if needed. Top each serving with chives.
