New England Clam and Shrimp Chowder

1. 1

   In a large soup pot cook pepperoni and bacon until crisp, remove to drain on paper towels

2. 2

   Add the minced vegetables to the pot and soften adding a bit of butter if needed do not brown

3. 3

   Add wine to deglaze pan and cook until almost gone, then add clam broth, chicken stock, chopped onion, sliced carrot and celery, lemon, salt, pepper , thyme, potato, and red hot, bring to a boil, then lower heat and simmer until all vegetables are tender and broth has reduced some.

4. 4

   Skim off any excess grease from top of soup

5. 5

   Add cream and parsley and cook until desired thickness.

6. 6

   Keep in mind this soup is not a real thick chowder just nice and creamy.

7. 7

   Add shrimp and whole clams to soup bring to a simmer then Turn off heat cover and let shrimp cook through about 10 minutes.

8. 8

   serve

9. 9

   This is a real New England chowder with our family addition of pepperoni and shrimp, its not super thick it is more of a creamy chowder with no thickeners.

10. 10

    A regular growing up my Mother would make wild blueberry muffins from blueberries we picked to go with it!

11. 11

    !

12. 12

    Add cooked crumbled pepperoni right before serving

* Per serving · 4 servings · Values may vary.