This recipe calls for shrimp, but you can substitute 1 pound of your favorite fresh seafood-clams, bay scallops, or mild white fish-alone or in any combination you like.
6 slices thick-cut bacon
1 large onion, chopped
2 celery ribs, chopped
1½ pounds small red potatoes, peeled and cubed (about 4½ cups)
3 (8-ounce) bottles clam juice
1 cup heavy cream
1 pound peeled and deveined shrimp
2 tablespoons chopped fresh Italian parsley
½ teaspoon salt
½ teaspoon 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. Makes 4 servings.
Whisk together 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 tablespoon cider vinegar, 2 teaspoons Dijon mustard, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper in a large bowl. Add 2 cups shredded green cabbage, 2 cups shredded red cabbage, and 2 thinly sliced green onions; toss to coat.
Shari Schneider co-owns Divine Bar, a wine-and-tapas lounge with two locations in New York City. She suggests an Italian Verdicchio to go with this dinner. "Verdicchio's high acidity cleanses the palate after the creamy chowder," she says, "leaving behind the fruity flavor of the wine and the sweetness of the seafood."