Name: Seafood Chowder with Clams, Shrimp, and Bacon
Yield: 12
Ingredients: 2 lbs clams, scrubbed and cleaned; 1 lb shrimp, peeled and deveined; 8 slices bacon, chopped; 2 onions, chopped; 4 stalks celery, diced; 4 cloves garlic, minced; 1/2 cup all-purpose flour; 6 cups fish or vegetable broth; 4 cups whole milk; 2 cups heavy cream; 2 bay leaves; 1 tsp dried thyme; Salt and pepper to taste; Chopped fresh parsley for garnish

Ingredients:

- 2 lbs clams, scrubbed and cleaned
- 1 lb shrimp, peeled and deveined
- 8 slices bacon, chopped
- 2 onions, chopped
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups fish or vegetable broth
- 4 cups whole milk
- 2 cups heavy cream
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

2. Add the chopped onions and celery to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

3. Sprinkle the flour over the vegetables and bacon fat, stirring constantly to make a roux. Cook for 2-3 minutes to remove the raw flour taste.

4. Slowly whisk in the fish or vegetable broth, stirring constantly to avoid lumps. Add the bay leaves and dried thyme. Bring the mixture to a simmer.

5. Add the cleaned clams to the pot and cover with a lid. Cook for about 5-10 minutes or until the clams have opened. Discard any unopened clams.

6. Remove the clams from the pot, take the meat out of the shells, and chop them into bite-sized pieces. Return the chopped clams to the pot.

7. Add the peeled shrimp to the pot and cook for another 3-4 minutes until the shrimp turn pink and opaque.

8. Pour in the whole milk and heavy cream, stirring well to combine. Season with salt and pepper to taste.

9. Simmer the chowder over low heat for about 30-45 minutes, stirring occasionally, until it thickens slightly.

10. Serve the seafood chowder hot, garnished with the crispy bacon pieces and chopped fresh parsley.

Special Tips or Variations:

- You can add diced potatoes or corn to the chowder for additional flavor and texture.

- For a smokier flavor, use smoked bacon in the recipe.

- Serve the chowder with crusty bread or oyster crackers on the side.

Maison Foodie

Seafood Chowder with Clams, Shrimp, and Bacon

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