A yummy, creamy soup for a cold day. Adding bacon and shrimp turn this clam chowder into a unique and tasty soup.
4 slices of bacon
1 cup minced onions1 cup diced celery
1 cup diced carrots
2 cups diced red skinned potatoes, unpeeled
¾ cup flour
1 cup chicken broth
3 Tbsp butter
3 cups half and half cream
3- 6.5 oz chopped clams, save juice from two of the cans
½ cup small peeled shrimp
Freshly ground black pepper to taste
Preheat large pot over high heat. Cut bacon into small pieces. Sauté until crispy. With slotted spoon, remove from heat and to a paper towel lined plate. Using bacon grease from pot, add onion, celery, carrots and potatoes. Mix in flour to coat veggies. Sauté for about 5 minutes.
Add chicken broth and boil uncovered for about 15 minutes until potatoes are fork tender. Add butter, half and half, clams and shrimp. Turn heat to low and heat through for about 10 minutes. Do not bring to boil otherwise clams and shrimp will over cook. Season with pepper.
Stir in bacon and garnish with leftover bits. Serve with crusty bread and a dash of Tabasco sauce.