Clam and Shrimp Chowder with Bacon

Clam and Shrimp Chowder with Bacon


1 yellow onion, diced

1 medium carrot, diced

1 rib celery, diced

Four large russet potatoes, diced

8 ounces bacon, diced

2 10 ounce cans of clams with juice

½ pound shrimp – I use the little ones for this

24 ounces bottled clam juice

1 cup Cream

1 cup half and half

½ stick Butter

1 tbl Salt

1 tsp Pepper

¼ freshly minced parlsey

1. Over medium heat in a Dutch oven, render diced bacon until crispy. Remove from pan, and reserve. There should be a couple tablespoons of grease left – if there’s more, drain it off.

2. Add diced veggies to the pan and cook for about 10 minutes, until onions are transluscent.

3. Add clam broth, including the juice from the canned clams, and bring to a simmer. Cook for about 30 minutes or until potatoes are tender.

4. Add clams and shrimp to the pot, and simmer for another five to six minutes or until shrimp are just pink. Don’t over cook them!

5. Add cream, butter, parlsey, salt and pepper. Bring just below a simmer. Add reserved bacon to the pot and serve hot.