INGREDIENTS
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2 (6.5 ounce) cans chopped clams
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2 cups diced peeled potatoes
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2 cups chopped celery
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2 cups diced carrots
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1/2 cup water
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2 cups milk
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5 ounces frozen cooked shrimp, thawed
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4 bacon strips, cooked and crumbled
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2 teaspoons minced fresh parsley
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salt and pepper to taste
DIRECTIONS
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Drain the clams, reserving juice; set clam aside. In a large saucepan or Dutch oven, combine clam juice, potatoes, celery, carrots and water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the milk, shrimp, bacon, parsley, salt, pepper and reserved clams; heat through.
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