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Seafood Chowder

Seafood Chowder

This recipe calls for shrimp, but you can substitute 1 pound of your favorite fresh seafood—clams, bay scallops, or mild white fish—alone or in any combination you like.

Coastal Living JANUARY 2008

  • Yield: Makes 4 servings

Ingredients

  • 6 slices thick-cut bacon
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 1/2 pounds small red potatoes, peeled and cubed (about 4 1/2 cups)
  • 3 (8-ounce) bottles clam juice
  • 1 cup heavy cream
  • 1 pound peeled and deveined shrimp
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 teaspoon salt
  • 12 teaspoons freshly ground black pepper

Preparation

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Coarsely crumble bacon. Set aside.

Cook onion and celery in hot drippings over medium heat 7 minutes or until tender, stirring often. Add potatoes and clam juice. Bring to a boil; reduce heat, cover, and simmer 10 minutes or until potatoes are tender. Add cream, and heat just to simmering. Add seafood, and simmer 3 minutes or until done. Stir in parsley, salt, and pepper. Top with crumbled bacon.

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Seafood Chowder recipe

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