Brenda's Bay Scallop Chowder

2 tbsp butter
1 onion chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped red potatoes, unpeeled
1/4 teaspoon dried oregano
2 (8 ounce) bottles clam juice
1 pound bay scallops
2 cups half-and-half
1/4 tsp salt
1/4 black pepper
1/2 cup chopped fresh parsely


Melt butter in a large heavy saucepan. Add onions, carrots, celery, bell pepper, potatoes, and oregano. Saute' 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half-and-half, salt and pepper; cook until thoughly heated. Stir in parsely. Serves 4."