Shrimp and Scallop Chowder

Ingredients

• 1½ cup onion, chopped
• ½ cup celery, chopped
• 2 garlic, minced (I use 6 , actually)
• 1½ lb Yukon gold potato, diced
• 1 tsp salt
• ¼ cup all-purpose flour
• 2 cup clam juice
• 2 cup skim milk
• 1 tbsp anise
• to taste thyme
• 1½ lb scallops
• 8 oz shrimp (tail off and deveined)
• 1 cup half-and-half (fat free works great)

Steps

1. Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
2. Add minced garlic and saute another minute.
3. Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes.
4. Sprinkle flour over potato mixture and cook another minute or two.
5. Add clam juice and skim milk
6. Bring just to a boil, stirring constantly, and then reduce heat immediately.
7. Simmer for about 20 minutes, or until potatoes are 1/2 tender.
8. With a slotted spoon, remove at least 2 cups of potato / celery / onion mixture.
9. Puree and add back to soup.
10. Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.)
11. Simmer 10 minutes.
12. Add scallops and shrimp, cook about 5 minutes, or until shellfish are cooked.
13. Add half - and - half and cook a few more minutes, until heated thoroughly.