1 lb medium shrimp (raw, in shells)
3/4 lb small scallops
4 onions
1 carrot
1 celery stalk
6 medium potatoes
2-3 quarts water
1 tablespoon parsley
1 teaspoon rosemary
1 teaspoon whole black peppercorns
2 teaspoons salt
3-4 bay leaves
butter
salt and pepper
1 tablespoon sugar
2 tablespoons butter
Peel shrimp and add shells to 2-3 quarts slowly boiling water. Add 1 roughly chopped onion, carrot and celery. Add tablespoon parsley, 1 teaspoon rosemary, 1 teaspoon whole black peppercorns, 2 teaspoons salt, 3-4 bay leaves. Boil 1-1-1/2 hours. Strain stock into a large, temporary container Peel, chop and boil potatoes for 10 minutes in separate pot. Drain water and coarsely mash potatoes.
Finely chop 2 onions and saute with 1 tablespoon sugar in 2 tablespoons butter in chowder pot. Add raw shrimp and scallops with 1 cup of stock. After 5 minutes add rest of stock. After 5 minutes add potatoes. Simmer 30-60 minutes.
If too thin, dissolve 1 tablespoon of flour in 1 cup of water and add.