(Kathleen Weldon for The Boston Globe)
Serves 4
| 1 1/2 | cups light cream |
| 4 | ounces smoked scallops |
| 4 | ounces smoked mussels |
| 2 | slices bacon, finely chopped |
| 1 | large onion, chopped |
| 3 | cups whole milk |
| 16 | small red potatoes, halved or quartered |
| Handful fresh dill, finely chopped (for garnish) |
1. In a small saucepan over medium heat, bring cream to a simmer. Remove from heat, and add smoked scallops and mussels; set aside.
2. In another saucepan over medium-high heat, render the bacon, stirring occasionally, for 5 minutes or until crisp. With a slotted spoon, transfer bacon to a plate lined with paper towels.
3. Add the onion to the pan, and cook, stirring often, for 8 minutes or until translucent.
4. Add the milk and bring the mixture to a simmer. Add potatoes, lower the heat, and simmer for 20 minutes or until potatoes are tender.
5. Gently stir in cream and smoked shellfish. Cook for 3 minutes, or until the chowder is hot. Ladle into bowls and garnish with bacon and dill.
Kathleen Weldon 
© Copyright 2011 Globe Newspaper Company.
