Makes 4 servings
6 slices thick-cut bacon
1 large onion, chopped
2 celery ribs, chopped
1-1/2 pounds small red potatoes, peeled and cubed (about 4 1/2 cups)
3 (8-ounce) bottles clam juice
1 cup heavy cream
1 pound peeled and deveined shrimp
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
12 teaspoons freshly ground black pepper
Cook bacon in a large Dutch oven over medium-high heat until crisp.
Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings
in pan. Coarsely crumble bacon. Set aside.
Cook onion and celery in hot drippings over medium heat 7 minutes or until
tender, stirring often. Add potatoes and clam juice. Bring to a boil; reduce
heat, cover, and simmer 10 minutes or until potatoes are tender. Add cream,
and heat just to simmering. Add seafood, and simmer 3 minutes or until done.
Stir in parsley, salt, and pepper. Top with crumbled bacon.