• 2 (6.5 ounce) cans chopped clams
  • 2 cups diced peeled potatoes
  • 2 cups chopped celery
  • 2 cups diced carrots
  • 1/2 cup water
  • 2 cups milk
  • 5 ounces frozen cooked 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.