Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 1

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.

Jackie Mills, R.D.
Recipe by Coastal Living January 2008

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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