& Clam Chowder
How do you
improve on nice, spicy Manhattan clam chowder?
Just add shrimp!
A spicy delight!
tbsp. olive oil
1 large onion, chopped
3 stalks celery, chopped
½ green pepper, chopped
2-3 garlic cloves, minced
1 large peeled potato, cubed
28 oz. can diced tomatoes (or 1 box Pom)
3 6½-oz. cans chopped clams
8-oz. bottle clam juice
2 cups shrimp stock – see recipe below
½ pound raw shrimp
½ tsp. dried thyme
1 capful liquid crab oil or dash of cayenne pepper*
Salt and pepper to taste
to add crab boil/cayenne a little at a time and taste test until you get
desired level of heat.
-Peel shrimp, boil shells gently in 2-3 cups water to make a shrimp
stock. If you don't want to bother, just use water.
-In a large
soup pot, heat oil over medium heat and sauté onion, celery, green pepper and garlic for
from clam cans, bottled clam juice, potato, thyme and crab boil or cayenne
Bring to boil, lower heat and simmer covered 20-30 minutes.
boil, add shrimp and cook 5 minutes.
heat, add tomatoes, clams and enough shrimp stock/water to get right
-Simmer 5 minutes.-Season with
salt and pepper to taste.
usually reduce heat to lowest setting and let it sit
covered for an hour or more to help blend the flavors.
about 8 pints. Enjoy!
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