1 stick butter
Small bunch green onions, chopped
2 to 3 stalks celery, chopped
4 to 6 oz. sliced fresh mushrooms
4 c. bottled clam juice
1/2 c. flour
2 c. milk
2 c. cream
2 c. fresh bay scallops
Fresh parsley
1/3 c. dry sherry
Dash of pepper
Dash of Worcestershire sauce
2 cans clams, minced

Melt butter, add onion, celery and mushrooms until tender. In separate pan heat clams and juice to a simmer, add scallops and turn off heat. Blend flour in vegetables and make a roux. Gradually add stock and cook until thickened. Add milk and cream. Add seasoning and sherry.