shrimp & clam chowder
My husband John made this and Oh My Word! It is Amazing!! So full of flavor!
prep time
cook time
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 can baby clams (reserve liquid)
- 1 can chopped clams (reserve liquid)
- 1 cup white wine
- 4 ounces bacon
- 3 tablespoons butter
- 1 pound shrimp (peeled & deveined)
- 2 - onions, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon thyme (or 3 sprigs)
- 1 teaspoon tarragon
- 2 - red potatoes (or other general purpose, non-baking potato) cut into small wedges
- 3-4 cups chicken stock
- 3/4 cup heavy cream
- 3/4 cup milk
- - salt & pepper to taste
- - choose for garnish: chives/ parsley / celery leaves/ butter/ oyster crackers
How To Make shrimp & clam chowder
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Step 1Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
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Step 2Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
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Step 3Deglaze the pan with white wine, chicken stock & reserved clam juice.
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Step 4Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
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Step 5Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
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Step 6Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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