The cost of this traditional chowder can be divided among several servings. All you need to do is double or even triple the quantity of potatoes and add 1/2 to 1 cup of water or clam juice to the chowder.
4 slices of bacon, chopped
1 large onion, chopped
2 stalks of celery, chopped
1 lb shrimp
2 (7-ounce) cans minced clams
1 (14.5-ounce) can whole potatoes, drained
1 (8-ounce) can corn, drained
3 cup half-and-half
1 tsp salt
Heat a soup pot over medium heat; add bacon. Fry bacon until crisp, about 5 minutes. Drain most of drippings. Add onion and celery. Cook, stirring, until onion is tender, about 5 minutes.
Peel shrimp; chop into bite-size pieces. Add shrimp to pot.
Add undrained clams, potatoes, corn, half-and-half and salt to the pot.
Heat chowder until hot but not boiling, about 15 minutes. Serve immediately.
Peeling and deveining shrimp is a time-consuming task. Instead, try substituting frozen popcorn shrimp that are already peeled and cleaned.