Tuesday, February 18, 2014

Shrimp and Clam Chowder

 Snow, snow and more snow!  I am so tired of snow.  When I look outside these days, it feels like I live close to the North Pole.  Soup and chowders are just about the only foods that are keeping me calm during this chaotic winter.  I don't like to drive in the snow so I have been cleaning out my freezer and cupboards to avoid running to the grocery store.   I made this shrimp and clam chowder with staples I keep in my freezer and pantry.  Nothing is easier than opening up a can or defrosting some frozen shrimp.  This soup came together quickly, and it was so rich in flavor.  If I have to deal with snow... at least a bowl or two of this chowder will comfort me.

2 cans of minced clams in their juice
8oz bottle clam juice
1/2 lb of cleaned shrimp
6 slices of bacon (diced)
1 medium onion minced
1 green bell pepper minced
2 large carrots minced
2 stalks of minced celery
1/2 tsp of dried thyme
1/4 tsp granulated garlic (optional)
4 cups of chicken broth
3-4 cups of water
2 cups of diced white potatoes
chicken bullion as needed
salt and pepper to taste
1 tsp red chili flakes (or to taste)
1/3 cup of all purpose flour
2 cups of half and half

Note: I recommend you take the tails off the shrimp before adding it to the soup.


In a large soup pot, fry up your bacon until crispy.  Drain the bacon and set it aside.  Reserve the bacon drippings to fry the vegetables.
Chop vegetables and to the bacon drippings in the pot and fry until softened.

Next add your dried thyme, granulated garlic, salt, pepper, chili flakes and flour.  Cook for 2-3 minutes while stirring.
Now add your two cans of clams and the clam juice.  Cook for a minute.

Now add your water, chicken broth and diced potatoes.  Bring to a boil and simmer until potatoes are almost tender.  You will want to season the broth again because the potatoes will absorb some of the salt.  I used the chicken bullion above to season the broth.

Finally add the shrimp and  2 cups of half and half.  Allow to boil for 2-3 minutes.  Taste for seasoning one last time and your soup should be done.  Serve hot. Enjoy.

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