Recipe: Tasty New England Clam and Shrimp Chowder

Recipe: Tasty New England Clam and Shrimp Chowder Delicious, fresh and tasty.

New England Clam and Shrimp Chowder. Drain the clam juice into the pot and set clams to the side. Add paprika, bay leaf, salt & pepper. Add parsley right before serving. and – your done!

It is off the charts delicious!

Even as the picky kid that I was, I still loved anything with shrimp.

Traci's Famous New England Clam Chowdahhhh.

You can have New England Clam and Shrimp Chowder using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of New England Clam and Shrimp Chowder

1. You need of pepperoni.

2. Prepare of bacon.

3. You need of shrimp, shells removed and deveined.

4. It’s of red potatos peeled and cubed.

5. Prepare of celery,minced.

6. Prepare of of a carrot, minced.

7. It’s of garlic cloves, minced.

8. You need of onion, chopped.

9. It’s of carrots, sliced.

10. It’s of dry white wine.

11. It’s of chicken broth.

12. Prepare of thyme.

13. It’s of juice of one lemon about 2 tablespoons.

14. It’s of salt.

15. It’s of black pepper.

16. Prepare of red hot sauce such as franks red hot.

17. You need of heavy cream.

18. It’s of fresh chopped parsley.

19. It’s of 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.

Hearty New England Seafood Chowder We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite.

Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.

My New England seafood chowder is just the way a really great seafood chowder should be: creamy, rich, not overly thick, and jam-packed with hunks of seafood.

To ease the pain of shucking clams and to reduce the cooking time, I quickly steamed a bunch of little neck clams and two lobster tails, then removed all of the shells.

New England Clam and Shrimp Chowder instructions

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

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

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.

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..

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.

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!!.

7. Add cooked crumbled pepperoni right before serving.

A good start for chowder base.

I use salt pork rather than bacon.

I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness.

A real New England Clam Chowder NEVER thickens with flour or cornstarch.

That will change the flavor and texture completely.