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Clam Chowder with Shrimp & Bacon

by Mary Sacks

Clam Chowder with Shrimp and Bacon

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.


  • 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 clam broth, RC No Added MSG Clam Base
  • ¼ cup flour
  • 1½ Tbsp. fresh parsley, chopped
  • 1 tsp. paprika
  • salt & pepper to taste


  • 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 Redi-Base 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.


  • 6 to 8

Mary Sacks
Mary Sacks


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