Coquillade de la baie de Somme is a traditional dish originating from Somme. The dish is usually made with a combination of scallops, potatoes, carrots, onions, fish or vegetable stock, olive oil, salt, and pepper. The onions are sautéed in olive oil and mixed with the stock, potatoes, carrots, and seasonings.

The mixture is simmered until tender. The scallops are added to the pot and the dish is cooked over low heat for a few minutes before it's seasoned with salt and pepper and served warm. If desired, this chowder can be enriched with cream, egg yolks, and white wine.