Shrimp & Clam Chowder

Lauren Conforti


My husband John made this and Oh My Word! It is Amazing!! So full of flavor!


☆☆☆☆☆ 0 votes

Stove Top


  • 1 can(s)
    baby clams (reserve liquid)
  • 1 can(s)
    chopped clams (reserve liquid)
  • 1 c
    white wine
  • 4 oz
  • 3 Tbsp
  • 1 lb
    shrimp (peeled & deveined)
  • 2
    onions, diced
  • 2 clove
    garlic, minced
  • 2 stalk(s)
    celery, diced
  • 1 tsp
    thyme (or 3 sprigs)
  • 1 tsp
  • 2
    red potatoes (or other general purpose, non-baking potato) cut into small wedges
  • 3-4 c
    chicken stock
  • 3/4 c
    heavy cream
  • 3/4 c
  • ·
    salt & pepper to taste
  • ·
    choose for garnish: chives/ parsley / celery leaves/ butter/ oyster crackers

How to Make Shrimp & Clam Chowder


  1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
  2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
  3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
  4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
  5. Add 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.
  6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.

Printable Recipe Card

About Shrimp & Clam Chowder

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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