Christmas Seafood Soup Recipe

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For as long as I can remember, we always had this wonderful soup on Christmas Day. In our part of the country, where winters are long and cold, this sure warms us up.

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Christmas Seafood Soup Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

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Ingredients

2 cans (6-1/2 ounces each) chopped clams
2 cups diced peeled potatoes
2 cups chopped celery
2 cups diced carrots
1/2 cup water
2 cups milk
1 package (5 ounces) frozen cooked salad shrimp, thawed
4 Wright® Brand Bacon strips, cooked and crumbled

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2 teaspoons minced fresh parsley
Salt and pepper to taste

Directions

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. Yield: 7 servings.

Originally published as Christmas Seafood Soup in Country Woman Christmas Annual 2001, p29