Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        onions -- chopped
   1                    red pepper -- diced
   4      medium        potatoes -- peeled and cubed
   4      cups          chicken broth
   6      cups          milk
   4      tablespoons   butter -- (or more)
   4      tablespoons   flour -- (or more)
     1/2  pound         scallops -- (1/4" pieces)
     1/2  pound         crab -- (1/4" pieces)
   1      can           baby clams
   2      tablespoons   parsley
     1/2  cup           dry sherry
                        black pepper to taste
   2      tablespoons   green peppercorns -- (optional)

Preparation:

Par-boil potatoes until tender and drain. In a 5 quart stock pot, sauté onions in butter together with the garlic, parsley, red pepper and green peppercorns until onions are clear. Drain clams, and reserve the juice. Add clams, crabmeat (cut in small chunks) and scallops. Simmer until scallops loose their glassy appearance. Add broth, clam juice, and potatoes, and bring to a boil. Combine remaining butter and the flour in a saucepan to make beurre manie. Remove a small amount of broth and whisk into the beurre manie. Add milk to the chowder and bring to a simmer. Whisk in the broth/butter/flour mixture a little at a time until desired consistency is reached. Add sherry and pepper to taste. Simmer for 5 more minutes then serve garnished with a sprinkle of cayenne and a sprig of parsley.