New England Clam and Shrimp Chowder

A traditonal broth based chowder with our family twist very delicious!!
New England Clam and Shrimp Chowder
A traditonal broth based chowder with our family twist very delicious!!
Cooking 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
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