Seafood Chowder

SEAFOOD CHOWDER (adapted from Coastal Living)

Ingredients:

4 dozen clams, scrubbed

15 shrimp, cleaned, de-veined, chopped

3 slices smoked bacon, chopped

2 carrots, chopped

1 cup frozen whole kernel corn

3/4 lb. red potatoes, chopped

1/4 teaspoon, salt

1 tablespoon, celery salt

1/4 teaspoon, ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

3 cups 2% reduced-fat milk

3 tablespoons all-purpose flour

2 tablespoons, chopped parsley

1 beer, Heineken or Becks

1/2 cup water

Ever since I was a kid, I have loved shellfish.  Combining shellfish and soup was certainly a winning combination!  Now, the best New England Clam Chowder I've ever had was on Martha's Vineyard on vacation with my parents.  It was so delicious and thick, my spoon could stand straight up in it.  Knowing full well I could never duplicate that kind of  perfection, and looking for a little bit of a healthier version of my favorite soup, I found a way to make my own flavorful version.  This would have been a Clam Chowder, but I had to add shrimp (because I am a degenerate shellfish junkie), thus making it a Seafood Chowder!   

First, Bring 1/2 cup of water and 6oz. (half) of beer to a boil in a large skillet.  Add the clams, cover and steam for 5-7 minutes until they open. I like the smell and flavor the beer brings out in the clams.  Drain claims and reserve the cooking liquid, pouring it through a strainer and placing in a bowl, setting it aside.  Next, cook the bacon in a large sauce pan with a quick hit of oil or butter, until crispy.  Drain on paper towels. Reserve the liquid in the saucepan.  Also, you will cook the shrimp in the saucepan, about 6 minutes.  Set aside with the clams.

Next, you will saute carrots and onion in the sauce pan with the drippings over medium heat for 5 minutes or until tender.  Add reserve clam cooking liquid, potatoes, corn, salt, celery salt, black pepper, thyme and cayenne and bring to a boil.  Reduce heat and simmer, uncovered, over medium heat for 8 minutes or until potatoes are tender.

(SIDE NOTE: By this time, you should be sipping on what remains of your delicious beer while you cook this meal.  You won't need it again for the recipe!)

Shuck the clams and chop the clam meat, along with the shrimp.  Whisk together milk and flour in a small bowl and add to saucepan and bring to a simmer; be careful not to boil. 

 At this time, you may want to get a large pot heating up on a separate burner.  There was so much food, it didn't all fit in the skillet, so I had to finish it in a large pot.  Add bacon, clams and shrimps, cooking 1 or 2 more minutes.  Serve garnished with the parsley, oyster crackers or bread, and your favorite beer!

This is a great winter meal and I promise you will just want more and more!

Enjoy!-John