Shrimp Slumgullion February 2, 2010

Image by Lisa Norwood via Flickr

Derived from my favorite dish at Mo’s in Newport, Oregon.

Ingredients:

• 6 slices bacon – thick sliced, center cut (10-12 oz. package)
• 1 cup onion, coarsely chopped (1 medium onion)
• 2 cups clam broth (2 bottles, 8 ounces each)
• 3 cups  potatoes, peeled and diced (3 medium potatoes, Yukon Gold)
• Dash of  Tabasco
• 1 teaspoon coarsely ground black pepper
• 1 cup heavy cream (1/2 pint container)
• 1 to 1 ½ cups clams, chopped (If using fresh, purchase 2 pounds clams. Steam separately in a pot with a lid with a small amount of water until open, about 10 minutes. Shuck and chop the clam meat. Add the resulting clam liquor to the soup pot. If the liquor is sandy, let the liquid settle and pour off just the top or strain it.) Or use two 6.5 ounce cans chopped clams.
• 2 cups small cooked shrimp (1 pound bag)
• Salt to taste

Directions:

Fry bacon over medium heat until crisp.
Drain the bacon on paper towels, cool, and break into bite-size pieces.
Pour off all but 2 tablespoons of the bacon fat.
Saute the onion in the reserved bacon fat.
In the meantime, add the clam broth and add potatoes to a large pot.
Bring to low rolling boil and cook until potatoes are fork-tender, about 10 minutes.
Add Tabasco sauce and pepper
Add cream and clams to potatoes.
When clams are warm (in a few minutes) stir in shrimp and bacon.
Salt to taste.

Enjoy this post? Get more like it. Subscribe in a reader or by Email.

Advertisement