Clam and shrimp chowder

By fenway

A new England version of the classic creamy chowder

Ingredients

• 15 slices pepperoni
• 4 slices bacon
• 50 littleneck clams steamed just to open in 16oz clam juice-remove clams keep whole set aside and chill strain and save all clam broth
• 15 large shelled raw shrimp
• 3 red potatoes peeled and cubed
• 1/2 small onion minced
• 1/4 stalk celery minced
• 1/4 carrot minced
• 4 garlic cloves minced
• 1 medium onion chopped
• 2 large carrots sliced
• 2 stalks celery sliced
• 1/4 cup white wine
• 3 cups chicken broth
• 1/2 tsps. thyme
• juice of 1/2 lemon
• 1/2 tsps. salt and pepper
• 1 tsps. red hot
• parsley
• 1 cup cream

Details

Preparation time 60mins
Cooking time 190mins

Preparation

Step 1

Sauté pepperoni and bacon until crisp remove add minced onion,carrot,celery and garlic and soften addimg a bit of butter if needed do not brown. Add wine to deglaze then clam broth chicken stock and all remaining ingredients' excpt clams shrimp cream and parsley. Cook at a slow boil until potatoes and carrots are very tender and liquid has reduced some.skim off any excess grease from top of soup.
add cream and cook to desired thickness. Add parsley, shrimp and clams turn off heat and let sit 5-10 mins until shrimp cooks through