Seafood Chowder

My daughter has been asking for clam chowder (only New England here). So I combined the two, it turned out to be a big hit and super delicious. A little spicy but hopefully that will help kick this dumb cold I have seem to have caught again.

Seafood Chowder

1 lb of shrimp (I used already cooked shrimp with old bay seasoning, and had a bowl of shrimp shells in the freezer)

1 medium size onion diced up

2 8oz cans of minced clams in juice

2 small potatoes peeled and cubed really small

1/4 tsp cajun seasoning

water

Put shrimp, clams juices also, onion, seasoning, and water in a crock-pot on high for a day (I cooked an entire day to help extract all the flavors from the shrimp and its shells). Strain out through a cheese cloth. Dump juice back into the crock-pot and dump the solids onto a cookie sheet. Sort out the shells and peel any shrimp that needs it. My shrimp just fell apart so I just tore it into small pieces the size of the clams.

When you are all done cleaning out the shells, put it back into the crock-pot. Add your potatoes and cook on high another 4-6 hours.

At this point you can leave it as is or you can add a thickener to it.

1 cup of flour, 1/2 c milk, and some of the shrimp stock and emulsified it as to not have lumps. Add back to your crock-pot.

Serve, top with oyster crackers.

Enjoy!!!!