Ingredients:
2 cans of minced clams in their juice
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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)
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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.
Directions:
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Chop vegetables and to the bacon drippings in the pot and fry until softened.
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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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