Ingredients
The following ingredients have 4 Servings
- 1 lb. shrimp, chopped small ((454 grams; tail-off, peeled))
- 3.5 ounces smoked oysters packed in olive oil, drained, chopped small ((99 grams))
- 16 ounces clam juice ((480 mL))
- 6 strips bacon, chopped
- 1 tablespoon butter
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1¼ lbs. Yukon gold potatoes, chopped ((567 grams; do not peel))
- 4 cloves garlic, minced
- sprinkle of red pepper flakes
- ⅓ cup spelt flour
- 2½ cups chicken broth
- 2 bay leaves
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 cup heavy cream
- parsley, chopped ((optional garnish))
Instruction
- In a Dutch oven over medium heat, cook the bacon. When cooked, remove half of the bacon from the pot and set aside. Add the butter to the bacon and bacon grease remaining in the pot.
- Saute the onion and celery in the pot until softened.
- Add the potatoes, garlic, and spelt flour to the pot. Stir the ingredients together over medium heat for approximately 30 seconds.
- Add the chicken broth, clam juice, bay leaves, red pepper, black pepper, parsley, oregano, and thyme. Simmer uncovered for 20 minutes.
- Add the shrimp, oysters, and heavy cream. Heat until the shrimp is cooked through, approximately 5-10 minutes.
- Remove the bay leaves from the pot and discard.
- Put the chowder into bowls and garnish with the cooked bacon that was set aside and the parsley.
