Christmas Seafood Soup
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.
* 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
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.
Christmas Seafood Soup published in Country Woman Christmas Annual 2001, p29
~*Piper*~
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