Tampa Bay Fly Fishing Club

Scallop Chowder Recipe

By Walt Durkin

Scallop Chowder

2 slices bacon, chopped
12 ounces bay scallops
1 onion, chopped
1 cup diced peeled potato
1⁄4 cup chopped celery
1 cup fish stock or 1 cup chicken stock
1⁄4 cup flour
1⁄8 teaspoon white pepper
1⁄4 teaspoon dried marjoram
2 1⁄2 cups milk
12 ounces corn, drained

In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops). Remove scallops from pot and set aside.
In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes. Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to pot along with drained corn and bring to a simmer.
Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender. Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

Guide to Wade Fishing Tampa Bay

                                          (click on the above text to read the article)


                                                          Fly Casting 101

                           By Capt. Pat Damico with Illustrations by Joe Mahler                                            

All sportsman who excel, execute fundamentals with a minimum of error. The Federation of Fly Fishers, has a booklet entitled, “The Essentials of Fly Casting.” These five essentials, when properly executed will result in fly casting proficiency. They apply weather you are using a three weight or a twelve weight.

There must be a PAUSE at the end of each stroke, which varies in duration with the amount of line beyond the rod tip. When fly casting, the weight of the line, not the fly, bends or loads the rod. A pause is needed to allow the line to straighten between the backward and forward cast, thus loading the rod. Failure to do this will result in a sloppy cast.

SLACK LINE must be kept to an absolute minimum. What causes slack? Movement of the fly line by outside forces such as wind or water, starting the cast with the rod tip too high, rough, jerky application of power, and poor timing between the backward and forward cast. The belly of line that forms when the rod tip is held too high at the beginning of a cast is the most common.

In order to form the most efficient, least air resistant loops, and to direct the energy of a fly cast toward a specific target, the caster must move the rod tip in a STRAIGHT LINE PATH. The loop refers to the shape of the fly line during the cast. A tight or good loop is where the top and bottom strands of line are relatively close together. The larger the loop, the more air resistant and inefficient the cast will be, resulting in a loss of energy. If the top strand of fly line drops below the bottom strand, a tailing or crossed loop will result. This is always a fault in fly casting and causes “wind knots” in line or leader.

The SIZE OF THE CASTING ARC must vary with the length of line past the rod tip. A short line requires a narrow casting arch, a long line, necessitates a longer one. The casting arc is the angle between the rod at the beginning of the casting stroke and at the end of the stroke. The casting stroke is the movement of the hand and arm to apply power to the rod. The backward and forward movement of the rod during false casting is an example.

POWER must be applied in the proper amount at the proper place in the stroke. Power is applied slowly at first, gradually increasing to a peak at the end of the stroke. The amount of power needed for each cast is influenced by a number of factors including the amount of line to be false cast, the total length of the cast, the wind direction, the weight of the rod and line, and the type of cast to be made. Lefty Kreh refers to this as, “a speed up and stop.”

Julie Nelson, a FFF staff member, gave me permission to use their booklet as a source for this article. Their website is




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