Seafood
4 cups chicken broth
3 celery stalks - chopped
3 carrots - chopped
1 chopped onion
1 clove garlic minced
2 tbsp butter
4 potatoes - cut into pieces
4 - 6 pieces bacon
1 can baby clams
1 can clam juice
24 shrimp, deveined and shelled
2 tablespoons flour
1 cup 10% cream
salt & pepper to taste
Pan-fry bacon until crisp. Cut into tiny pieces and add bacon to chicken broth.
Sauté shrimp and minced garlic in bacon grease and set aside.
Cook onions, celery and carrots in butter until onions are translucent and then add mixture to chicken broth.
At the same time, boil potatoes in chicken broth.
Add 2 tbsp flour and reserved clam juice and heat up.
Add drained clams and cooked shrimp, clam juice and flour to chicken broth and let simmer until vegetables are soft.
Add salt, pepper and cream close to serving time and heat up.
Serve when hot.