I purchased a pint of whipping  cream last week, with the intention of making a fennel and parmesan dish with ham. Still haven’t done that, but I saw the cream this morning and it made me think of clam chowder and linguine with white clam sauce and creamy seafood chowder.
By the time I left work, I had decided on this quick seafood chowder recipe. I stopped at the grocery store to pick up some imitation crab to add to it. This meal does not take long to make…less than half an hour from start to finish.
I started by chopping a couple slices of bacon and throwing them in my dutch oven, which I set at very low heat. I put the lid on, and diced a large onion. I tossed that in the pot, and stirred it, replacing the lid. I then diced a couple of large carrots, a couple of medium sized yellow potatoes and grated a russet one. When the onion was starting to turn golden, I added the vegetables, salt and pepper and the liquid from a can of baby clams, plus another can of water. (The yellow potatoes hold their shape, and the russet one will disintegrate, thickening the chowder). I let it cook at medium heat for about 10 minutes, until the potatoes were fork tender, then added the clams and a few peeled raw shrimp. As the shrimp turned pink, I then  added 2 cups of milk and 1 cup of cream and let it heat through. When it started to bubble, I added the imitation crab ( you can add cod, salmon, actual crab if you can find it…whatever you like).  About 2 minutes later, I ladled it into bowls, added a small spoonful of butter (optional) and a sprinkle of chopped parsley.
It’s great served with sourdough bread.
You can also make this just with a can or two of clams; or with canned or fresh corn for a vegetarian version.