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Seafood Chowder II

Source of Recipe


Coastal Living, January 2008



List of Ingredients



• 6 slices thick-cut bacon
  
• 1 large onion, chopped
  
• 2 celery ribs, chopped
  
• 1½ pounds small red potatoes, peeled and cubed (about 4½ cups)
  
• 3 (8-ounce) bottles clam juice
  
• 1 cup heavy cream
  
• 1 pound peeled and deveined shrimp
  
• 2 Tbsp chopped fresh Italian parsley
  
• Salt and freshly ground black pepper, to taste
  






Instructions



1. 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.
   
   
2. Cook onion and celery in hot drippings over medium heat 7 minutes, or until tender, stirring often.
   
   
3. Add potatoes and clam juice. Bring to a boil; reduce heat, just to simmering. Add seafood, and simmer 3 minutes or until done. Stir in parsley, salt and pepper to taste. Top with crumbled bacon.
   
   Makes 4 servings.
   
   






Final Comments


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.