Creamy Seafood Chowder

Ingredients

• 3 tbsp butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 lb russet potatoes, diced into 1/2-inch cubes
• 2 cups clam juice
• 1 cup heavy cream
• 1 lb frozen clams (or canned, drained)
• ¾ lb large shrimp, peeled and deveined
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Dice potatoes into 1/2-inch cubes and place in cold water to prevent browning.

2. 2

   Dice onion and celery into roughly 1/4-inch pieces.

3. 3

   Melt butter in a large pot over medium heat until foaming, about 2 minutes.

4. 4

   Add onion and celery. Cook stirring occasionally until softened and fragrant, 5 minutes.

5. 5

   Drain potatoes and add to pot. Pour in clam juice and bring to a boil.

6. 6

   Reduce heat to medium and simmer until potatoes are tender, about 12 minutes.

7. 7

   Stir in cream and clams. Simmer 3 minutes, stirring gently.

8. 8

   Add shrimp and cook without stirring until pink throughout, 4 minutes.

9. 9

   Taste and season with salt and black pepper. Serve hot in bowls.

Tools you’ll need

• large pot (at least 5 quarts)
• wooden spoon
• cutting board
• chef's knife
• measuring cups and spoons

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