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clam and crab chowder

My Beloved asked for clam chowder recently.  Since he was helping me with the shopping, we picked up some crab too.  Both in cans so we could make our lives easy.  We like a cream based chowder but with a thin broth.  I think he was trying to pretend it was autumn here.  It is autumn here but there is nothing cool about it.  Sweaters and coats still are not needed.  It was actually cooler at the beach in Florida then it is here.  It just makes me sigh.  But the chowder lets me pretend it is cooler.  I also like soup.  We were talking tonight we need to make this again soon.

crab and clam chowder

2 tablespoons olive oil

2 tablespoons butter

2 ounces bacon or ham (our bacon is much more like ham), chopped fine

1/2 onion, chopped fine

4 garlic cloves, minced

1 to 2 pounds red potatoes, quartered if small, cubed if large

2 cans clams

1 can crab

1/2 to 1 cup whipping cream (I used the smaller amount, really just a large dollop)

salt and pepper to taste

In a large soup pan, put the olive oil, butter, and bacon.  Heat over medium heat.  Brown the bacon.  Add the onion and cook slowly until golden.  Add the garlic.  Let get brown.  Add the potatoes and enough water to just cover the potatoes.  Bring to a boil.  Turn the heat down, cover and let cook until the potatoes are cooked through.

Add the clams and crab.  Stir well.  Mix in the heavy whipping cream.  Add about a teaspoon ground pepper and taste.  Add more salt and pepper if needed.

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