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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe calls for shrimp, but you can substitute 1 pound of your favorite fresh seafood—clams, bay scallops, or mild white fish—alone or in any combination you like. Ingredients:
6 slices thick-cut bacon |
1 large onion, chopped |
2 celery ribs, chopped |
1 1/2 pounds small red potatoes, peeled and cubed (about 4 1/2 cups) |
3 (8-ounce) bottles clam juice |
1 cup heavy cream |
1 pound peeled and deveined shrimp |
2 tablespoons chopped fresh italian parsley |
1/2 teaspoon salt |
12 teaspoons freshly ground black pepper |
Directions:
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Coarsely crumble bacon. Set aside.
2. Cook onion and celery in hot drippings over medium heat 7 minutes or until tender, stirring often. Add potatoes and clam juice. Bring to a boil; reduce heat, cover, and simmer 10 minutes or until potatoes are tender. Add cream, and heat just to simmering. Add seafood, and simmer 3 minutes or until done. Stir in parsley, salt, and pepper. Top with crumbled bacon.
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