SEAFOOD CHOWDER
- 1 bottle/can Baby Clams
- 2 Potatoes peeled and diced
- 1/4 cup Carrot shredded
- 2 Bay Leaves
- 1 cup Chicken broth
- 2 tbsp Butter
- 2 slices Bacon
- 3-4 Mushrooms sliced
- 1 clove Garlic
- 2 cups Seafood (mix from store or your choice)
- 1 can Evaporated Milk
- 1/4 tsp thyme & oregano
STOCK –Put juice from 1 bottle or can of baby clams in a pot. Add 1 cup chicken broth and 2 Tbsp butter. Add bay leaves, potato and carrot to pot. Boil until potatoes are tender.
In a frying pan cook 2 slices of bacon chopped with 3 or 4 mushrooms sliced and 1 clove of garlic finely chopped. Cook until bacon & mushrooms are cooked.
To your stock mixture above above add your seafood app. 2 cups (tonight I used clams, plus seafood chowder mix from store –scallops, salmon, shrimp and haddock). Then add the bacon & mushrooms. Put some juice from your stock above in your frying pan to get all the brown bits out and add this into the stock pot.
Turn down the heat to low. Add 1/2-1 can of evaporated milk (depends on # of serving – I added 3/4 can for 4 servings. Add pepper, 1/4 tsp thyme & oregano. Let set on low until ready to serve. Remember to remove bay leaves before serving. The longer it sets the better the flavors.
ENJOY!