East coast seafood chowder
- In a large pot, cook the bacon on medium until browned. Add the carrot, celery and onion.
- Cook for 3 to 4 minutes, then add the flour; stir until combined.
- Add the milk and potatoes. Bring to a simmer and stir every 4 to 5 minutes.
- Cook for 15 minutes or until the potatoes are tender.
- Add the clams, mussels and scallops. Reduce heat to low and cook for 5 minutes or until the mussel shells open.
- Add the dill. Season with salt and pepper, and serve.