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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings

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 bacon strips, cooked and crumbled
  • 2 teaspoons minced fresh parsley
  • Salt and pepper to taste

Directions

  1. 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

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Reviewed Apr. 8, 2012

Even though I substituted chicken stock for the 1/2 cup water, this was bland. Maybe some garlic?

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