Richard's Seafood Chowder Recipe

In a large stockpot over medium heat saute onion in oil and sherry until soft. Add carrots celery and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).

Puree half of the mixture in a blender until smooth then return to stock pot.

Add tomato paste cayenne milk half and half shrimp and scallops. Bring to boil lower heat to simmer and cook for 5 minutes. Taste for seasoning and add salt and pepper if desired.