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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New England-Style Clam and Shrimp Chowder Recipe

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This recipe for New England-Style Clam and Shrimp Chowder is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 container (51 oz.) chopped sea clams
4 T. flour
2 slices bacon
1 onion, chopped
4 c. potatoes, cubed
2 ribs of celery, thinly sliced
3 carrots, diced
4 c. whole milk
4 T. butter
2 tsp. dried oregano
1 lb. cooked shrimp, cut into pieces
2 bay leaves
1 tsp. pepper
1 tsp. salt
1 tsp. Old Bay seasoning
16 oz. bottle of clam juice
Directions:
Directions:
Drain clams and reserve the juice; brown the bacon until crisp and reserve fat. Combine potatoes, celery, carrots, onions, bay leaves and bottled clam juice; simmer until potatoes are tender and remove bay leaves.

Sift flour into the reserved fat and melted butter; gradually add the milk and stir constantly until well blended; simmer until thickened.

In a large saucepan, combine clams, shrimp, clam juice reserve, potato mixture and milk mixture; add seasonings and simmer 5-7 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I find the chopped sea clams at Costco.

 

 

 

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