New England Clam and Shrimp Chowder

In a large soup pot cook pepperoni and bacon until crisp, remove to drain on paper towels

Add the minced vegetables to the pot and soften adding a bit of butter if needed do not brown

Add wine to deglaze pan and cook until almost gone, then add clam broth, chicken stock, chopped onion, sliced carrot and celery, lemon, salt, pepper , thyme, potato, and red hot, bring to a boil, then lower heat and simmer until all vegetables are tender and broth has reduced some. Skim off any excess grease from top of soup

Add cream and parsley and cook until desired thickness. Keep in mind this soup is not a real thick chowder just nice and creamy.

Add shrimp and whole clams to soup bring to a simmer then Turn off heat cover and let shrimp cook through about 10 minutes. serve

This is a real New England chowder with our family addition of pepperoni and shrimp, its not super thick it is more of a creamy chowder with no thickeners. A regular growing up my Mother would make wild blueberry muffins from blueberries we picked to go with it!!

Add cooked crumbled pepperoni right before serving