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Herbed Seafood Chowder

Source of Recipe


Village Tea Room and Bistro (Seattle, WA)






List of Ingredients



• 4 slices bacon, chopped
  
• 4 Tbsp butter
  
• 1 small onion, peeled and finely chopped
  
• 1 medium stalk celery, finely chopped
  
• 4 medium red potatoes, scrubbed and cut into 1/2-inch chunks
  
• 1/2 cup flour
  
• 2 cups (16 ounces) clam juice
  
• 2 (6.5-ounce) cans chopped clams
  
• 1/4 lb. bay shrimp
  
• 1/4 lb. lox, diced
  
• 1 tsp mixed Italian seasonings
  
• 1 tsp dried thyme
  
• 1/2 tsp dried dill
  
• 1/4 tsp fennel seeds, crushed
  
• 1 tsp white pepper
  
• 1/4 tsp salt
  
• 1/4 tsp Tabasco sauce
  
• 2 cups half-and-half
  






Instructions



1. Put the bacon into a large pan and cook over low heat until lightly browned around the edges. Add butter and let melt.
   
   
2. Add onions, celery and potatoes; cook on low heat, partially covered, until vegetables are soft, about 20 to 25 minutes. Stir occasionally.
   
   
3. Add flour and cook 1 minute. Stir in the clam juice, clams, shrimp, lox, Italian seasonings, thyme, dill, fennel, pepper, salt and Tabasco. Cook on medium-low, stirring occasionally, 10 to 15 minutes -- until soup is thickened and flavors have blended. Stir in half-and-half and heat through.
   
   Makes 6 to 8 servings.