Best Shrimp Clam Chowder Recipes

Shrimp & Clam Chowder image

Provided by MacaroniMandy

Categories Chowders

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 15

2 (6 ounce) cans canned clams (in juice do not drain)
15 medium shrimp (tails off, uncooked)
2 garlic cloves (minced)
1 medium onion, chopped
3 medium potatoes (cut into bite size squares)
2 cups chopped mixed mushrooms (bella preferably)
1/4 cup butter or 1/4 cup margarine
1 pint half-and-half
3/4 cup white wine
1/2 cup milk or 1/2 cup water
1/4 cup flour (**update, mix in a little at at time, you may need to use less)
1 1/2 tablespoons parsley (fresh)
1 teaspoon paprika (smoked preferably)
1 bay leaf
salt and pepper

Steps:

Shrimp & Clam Chowder image

Provided by Lauren Conforti

Categories Seafood

Number Of Ingredients 17

1 can(s) baby clams (reserve liquid)
1 can(s) chopped clams (reserve liquid)
1 c white wine
4 oz bacon
3 Tbsp butter
1 lb shrimp (peeled & deveined)
2 onions, diced
2 clove garlic, minced
2 stalk(s) celery, diced
1 tsp thyme (or 3 sprigs)
1 tsp tarragon
2 red potatoes (or other general purpose, non-baking potato) cut into small wedges
3-4 c chicken stock
3/4 c heavy cream
3/4 c milk
salt & pepper to taste
choose for garnish: chives/ parsley / celery leaves/ butter/ oyster crackers

Steps:

1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.