Makes 4 bowls or 6 small cups
Ingredients:

• 1 tablespoon salt pork + 2 teaspoons olive oil (optional)

• 2-3 tablespoons butter

• 1 shallot finely chopped

• 2 tablespoons celery, chopped

• 1/4 cup fresh fennel bulb chopped (fronds reserved for garnish)

• 1-2 teaspoons Old Bay Seasoning (to taste; optional; available at your local market)

• 2 Russet potatoes peeled and cut in 1/2 inch dice

• 3 tablespoons all-purpose flour

• 1 cup bottled clam juice

• 2 cups milk

• 1/2 teaspoon ground black pepper

• 1 tablespoon tomato paste

• 1 cup whipping cream

• 8 ounces scallops

• 8 ounces shrimp

• 2 tablespoons sherry wine
  
  Special Equipment: 
  a dutch oven or other heavy bottom pot

Preparation:
1. Heat the olive oil and brown the salt pork (if you don't use the salt pork, skip this step and melt 3 tablespoons of butter)
2. Melt the butter and saute the vegetables with the Old Bay Seasoning.
3. Mix in the flour stirring to make a roux; cook, stirring regularly for 5 minutes over medium to medium-low heat.
4. Add the warmed milk and clam juice to make the broth.
5. Add the diced potatoes and cook over medium heat until almost fork tender (about 10 minutes)
6. Add the freshly ground black pepper, tomato paste, and heavy cream and cook for 2-3 minutes, stirring to incorporate the cream and tomato paste into the broth.
7. Add the sherry, scallops, and shrimp and simmer (don't boil) over medium-low heat for 3-5 minutes.
8. Serve in bowls and garnish with chopped fennel fronds.

Serve as a main course in bowls with a crusty bread and salad, or as a first-course starter in cups.
For wine, opt for a balanced, not too minerally white wine. A softer Sauvignon Blanc from the Loire Valley, or a crisp French Burgundy or not too buttery Chardonnay from California will pair well with this rich, creamy seafood dish.