New England Clam and Shrimp Chowder

Name: How to cook New England Clam and Shrimp Chowder - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

fenway

New England Clam and Shrimp Chowder

A traditonal broth based chowder with our family twist very delicious!!

Ingredient

Food ration :

8 servings

Cooking time :

1 hour 30 mins

15 slice

shrimp, shells removed and deveined

3 medium

juice of one lemon about 2 tablespoons

1/2 tsp

red hot sauce such as franks red hot

1 cup

fresh littleneck clams,steamed in a large pot in 2 cups of bottled clam juice just until opemed, remove clams from shell, set aside ,keeo whole,and discard shells and strain clam cooking liquid and save

Cooking instructions

* Step 1

In a large soup pot cook pepperoni and bacon until crisp, remove to drain on paper towels

* Step 2

Add the minced vegetables to the pot and soften adding a bit of butter if needed do not brown

* Step 3

Add wine to deglaze pan and cook until almost gone, then add clam broth, chicken stock, chopped onion, sliced carrot and celery, lemon, salt, pepper , thyme, potato, and red hot, bring to a boil, then lower heat and simmer until all vegetables are tender and broth has reduced some. Skim off any excess grease from top of soup

* Step 4

Add cream and parsley and cook until desired thickness. Keep in mind this soup is not a real thick chowder just nice and creamy.

* Step 5

Add shrimp and whole clams to soup bring to a simmer then Turn off heat cover and let shrimp cook through about 10 minutes. serve

* Step 6

This is a real New England chowder with our family addition of pepperoni and shrimp, its not super thick it is more of a creamy chowder with no thickeners. A regular growing up my Mother would make wild blueberry muffins from blueberries we picked to go with it!!