Briannas Clam N Shrimp Chowder
From brianna 15 years ago
- 35 minutes to make
- Serves 6
I've been making this soup for a long time but never measured anything before today. Just threw it all in the pot. It's a great soup. Lots of good stuff in it. Enjoy
Ingredients
- 2 1/2 lbs potatoes - peeled & cut into chunks shopping list
- 4 medium sized carrots - peeled & sliced lengthwise into strips shopping list
- 1 tsp salt shopping list
- 1/4 cup butter shopping list
- 1 medium onion - small diced pieces shopping list
- 1 stalk celery - small diced pieces shopping list
- 1 can (370ml) evaporated milk shopping list
- 1 can (142g) Whole baby clams with juice shopping list
- 8 oz cooked shrimp - cut into smaller pieces if using large shrimp. Note:- Can also use canned shrimp & the juice shopping list
- 2 cups milk shopping list
- 1 cup reserved potato water shopping list
- salt & pepper to taste shopping list
- flour & water for thickening shopping list
How to make it
- Place potatoes in large pot & cover with water
- Add 1 tsp salt
- Lay carrots on top of potatoes
- Boil until potatoes & carrots are fork tender
- While the potatoes & carrots are cooking, melt 1/4 cup butter in a skillet
- Add the diced onions & celery to the skillet & saute until soft - set aside
- When the potatoes & carrots are tender, remove from heat
- Remove carrots to a separate plate & set aside
- Drain potatoes, reserving the water
- Return potatoes to the pot.
- Push 1/2 of the potaoes to one side of the pot & mash coursely
- Run a sharp knife through the other 1/2, cutting into small whole pieces
- Add the sauted onions & celery to the pot, including the butter they were sauted in
- Add both milks, clams & the juice, shrimp & reserved potato water
- Cut the carrots slices into small pieces & add to pot
- Mix all together & return to stove on medium heat
- Heat until just before boiling, stirring occasionally
- Season with salt & pepper to your taste
- Mix flour & water together to make a thin paste & stir into soup to thicken
- Thicken to your preference
- .
- NOTE:- Many types of fish can be used to vary this dish. Crab, pieces of cut up fish fillets etc. Or just add more types to the recipe above & call it a Seafood Chowder. I do quite often. Just depends what I have on hand at the time.
The Rating
Reviewed by 5 people-
YUMMY 55555, Brianna..(pretty too)!
lanacountry
in Macon loved it
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Terrific! high 5
mystic_river1
in Bradenton loved it
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All chowders are my friends! YUM!
greekgirrrl
in Long Island loved it
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