Scallop Chowder

Directions

1. 1
   In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
2. 2
   Add onions and saute until translucent, about 5 minutes.
3. 3
   Add the flour and stir to make a roux.
4. 4
   Cook for 5 minutes over low flame, stirring constantly.
5. 5
   Be careful not to allow the roux to brown.
6. 6
   Slowly incorporate the water while stirring with a whisk to avoid lumps.
7. 7
   Add wine, clam base, parsley, dill, and bay leaves.
8. 8
   Simmer for 30 to 45 minutes over low heat.
9. 9
   Whisk in desired amount of half-and-half.
10. 10
    Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes.
11. 11
    Be careful not to overcook scallops.