| | Directions | | Melt butter in a large saucepan over medium heat. Add 1/3 cup of the chives and the garlic; cook until softened about 3 minutes. Stir in potatoes, clam juice and water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 15 minutes. Stir in corn and roasted red pepper. Add the halibut, scallops and shrimp; cover and simmer until cooked through, about 4 minutes. Stir in cream, salt, and ground red pepper and heat 1 minute. Add remaining chives and serve. |
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| Ingredients | | - |  | 1 tablespoon unsalted butter |
| - | | 2/3 cup snipped chives |
| - | | 3 cloves garlic, minced |
| - | | 12 ounces potatoes, peeled and cut inch 1/2 inch dice |
| - | | 1 bottle clam juice (8 oz. bottle) |
| - | | 1 cup water |
| - | | 1 1/4 cups frozen corn |
| - | | 1 red pepper, roasted, seeded and diced |
| - | | 8 ounces halibut chunks |
| - | | 8 ounces scallops |
| - | | 8 ounces peeled & deveined shrimp |
| - | | 3/4 cup heavy cream |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon ground red pepper |
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