Okay guys, this was a huge winner in our house. I can't believe how good it turned out! I must say it is worthy enough to be sold at the Fisherman's Wharf! I haven't cooked with some of these ingredients before, so I was a little intimated but it came out great. We bought some bread bowls at the store. I toasted them a little bit in the oven and it gave it the perfect crunch.
Ingredients:
10 Bacon strips, divided
2 tbsp Butter
2 Celery Ribs, chopped
1 Leek, finely chopped
1 large Onion, chopped
3 Garlic cloves, minced
3 small Potatoes, cubed
2 cups Chicken Broth
2 8 oz bottles Clam Juice
1 tsp White Pepper
1 tsp Salt
1 tsp Black Pepper
1 tsp Dried Thyme
2/3 cup All-Purpose Flour
4 cups Half-and-Half, divided
3 cans, 6-1/2 ounces each, of Whole Clams, drained and chopped into chunky pieces
6 oz Bay Shrimp
6 oz Crabmeat, shredded
Bay leaf
2 tbsp Old Bay Seasoning
Chopped fresh Green Onions and crumbled Bacon, for garnish
Instructions:
In a large pot, cook bacon over medium heat until crispy. Remove to paper towels to drain; set aside.
Add butter to the drippings and saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer.
Stir in the potatoes, broth, clam juice, salt, both pepper and thyme. Bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil and stir for 1-2 minutes or until thickened.
Stir in clams, shrimp, crabmeat, and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 6 strips of crumbled bacon, and season to taste with Old Bay seasoning.
cut the tops of your store bought bread bowl, remove some of the bread instead and toast the bowls in your oven on 350 degrees for about 5 minutes.
Fill up your bread bowls, crumble some bacon and chop up the green onions and garnish!
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