Clam Chowder with Baby Shrimp and Bay Scallops

By Boise Co-op Member Jan Johnson
Thank you, Jan!

We’ve discovered that this chowder tastes much best on the 2nd day, so make it a day ahead for company. The base for this recipe came from Browny’s Restaurant in Seattle, Washington. Over the years we have “tweaked” it into our own by adding additional ingredients. This is our traditional Christmas Eve dinner.

6 Slices Bacon – Chopped in small pieces

2 Med-sized carrots, thinly sliced

2 Stalks celery, thinly sliced

1 Small onion, chopped

¼ Small green pepper, chopped fine (can omit without compromising flavor)

3 Cloves garlic, minced

1 ½ Lbs thin-skinned red or Yukon Gold potatoes, scrubbed & cut into small cubes (leave skins on)

2 (8 oz) bottles clam juice

8 Cans (6 ½ oz) chopped or minced clams and juice – do not drain

1 Can whole baby clams and juice – do not drain

¼-½ Lb Salad shrimp

¼-½ Lb Small Bay scallops

1 Bay leaf

½ Tsp (or more to taste) liquid hot pepper (Tabasco)

½-¾ Tsp freshly ground black pepper (depending on taste)

1½ Tsp Worcestershire

¾ Tsp Thyme leaves- crushed

¼ Tsp Basil

1 Quart Whipping Cream

Salt to taste

Place bacon in a heavy 8-10 qt. kettle over medium heat; cook, stirring constantly until bacon is somewhat crisp. With slotted spoon, lift out bacon & drain on paper towels. Discard all but 2 Tbs of drippings.

Add carrots, celery, onion, green pepper, and garlic to kettle & cook, stirring often until onion & celery are very soft.

Add cubed potatoes to veggie mixture. Pour in clam juice; bring to a boil, reduce heat to low. Cover & cook until potatoes are soft, but not mush – apprx 15 minutes.

Stir in clams & their liquid, bacon, remaining seasonings and cream then heat until steaming. Very lightly saute’ scallops, then add shrimp & scallops to chowder. Simmer gently together to blend flavors, stirring frequently

Serve with hard rolls, Harvest Bread, or home-baked rolls. YUMMMMMM!