Clam Chowder with Shrimp & Bacon

by Mary Sacks

Looks great, right? Imagine it with ham, not bacon. Crab, not shrimp. A carrot for sweetness or a few tomatoes to cut the richness. The possibilities are endless.

Ingredients

4 strips of bacon, fried and diced
2 (6 oz.) cans clams
15 medium shrimp (tails off, uncooked)
2 cloves garlic, sliced
1 medium onion, chopped
3 medium potatoes cut into bite-sized squares
2 cups chopped mixed mushrooms
¼ cup butter
1 pint half & half
¾ cup white wine
½ cup prepared RC No Added MSG Clam Base broth
¼ cup flour
1½ Tbsp. fresh parsley, chopped
1 tsp. paprika
salt & pepper to taste

Directions

Pre-fry bacon and chop into pieces. Set aside.
Drain clams and reserve juice.
Boil potatoes in separate pot about 10 minutes, drain, and set aside.
In a large pot, melt butter on medium heat.
Add onion and garlic, do not brown and cook until onion is iridescent.
In a bowl, add half & half, milk or water, white wine, clam juice and stir in flour. (See Food for Thought)
Add mushrooms.
Add paprika, and adjust with salt and pepper.
Simmer for 5 minutes.
Add clams and shrimp and only simmer until shrimp is cooked.
Add parsley and serve.

Food for Thought

I premixed the flour and liquids. This method will guarantee a smooth, not flour-lumpy soup.
Keep in mind that base doesn’t require water. It can be mixed into any liquid. Example: When I make the above recipe, I prefer that my clam chowder tastes like clams. Therefore, I whisk base into the liquid/flour mixture above.
Maybe, you’re not looking for this recipe to be “clammy”. If that is the case, I just switch over to the RBC Seafood Base for more shellfish flavor.
If the flour is an issue, look into RC Gluten-Free Instant Food Thickener.
We dropped dairy from our everyday diet. Soy milk has worked well in this recipe.