Clam
Chowder
New
England Style with Shrimp
source: recipe and
photograph created by www.finedinings.com
makes 4 cups
6.5
ounce can minced clams
8 ounce bottle clam juice
1 cup russet potatoes, peeled, cubed
1 cup white onions, medium chop
1/2 cup celery, sliced
3 slices bacon
12 ounces whole milk
2 tablespoons butter
1 cup salad shrimp
2
tablespoons Italian parsley, chopped
Salt and pepper, to taste
Parsley sprigs for garnish
Drain the liquid from the canned clams into a saucepan and combine with the bottled clam
juice, potatoes, onions and celery; bring to a boil over medium high heat; reduce heat to medium
and cook for 8 minutes.
While the potatoes are cooking lay
bacon slices single layer between two sheets of absorbent paper towels in a
microwave oven; cook for approximately 4 minutes or until crisp or to your
preference.
To the potato mixture add the drained minced clams, milk, butter, shrimp,
parsley, salt and pepper. Crumble or chop the bacon, add to the clam
chowder; increase the heat but do not boil, ladle into soup bowls and serve.
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