Whenever we cook shrimp, we make a quick shrimp stock with the shells (boil shells in water for 20 minutes), then pour into jars and freeze. But bottled clam juice works as well, just watch the amount of added salt.
Ingredients
- 8 ounces bacon
- 1 small onion, chopped
- 2 tablespoons flour
- 3 red potatoes, peeled and chopped
- 12 ounces canned clams
- 1/2 cup chopped fresh parsley
- 16 ounces shrimp stock or clam juice
- 1 cup heavy cream
Preparation
1. Saute bacon in large saucepan until browned and crispy. Remove bacon with slotted spoon, reserving drippings in pan. Add onion to drippings and saute 10 minutes. Add 2 tablespoons flour, stir well and cook 2 minutes. Add potatoes and stir well. Add clams with their juice, parsley and shrimp stock or clam juice. Bring to a boil and cook 15 minutes or until potatoes are tender. Reduce heat to low, add cream and heat through. Serve in bowl topped with bacon.
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