it was really good. putting recipe up when im not so drunks

okay so what you're going to need for my base recipe

1 stick butter (any kind will do but if you can splurge a little Pubix sells the KerryGold for $2.50 a stick. get the garlic herb kind)
Four Carrots, diced
3/4ths large vidalia onion, diced
most of 1 medium sized head of garlic, diced very small or minced
1 lb container of mushrooms, diced and sauted
5-6 small bell peppers, diced (the little red and yellow ones)
1 Fuji apple, diced
1 bag of Bear Creek creamy potato soup
1 bottle of clam juice (walmart)
1 pint heavy whipping cream
1 1/2 cup of Pinot Grigio + a little extra (i used yellow tail from walmart)
2 cans of bumble bee clams (walmart)
1 package of gnocchi

Directions

Start by peeling your carrots and apple. Peel away the top few layers of the onion. Save everything, and in a large sauce pan fill it 3/4ths the way with water. Place the rinds and peels from the apple, carrots, onions, and unused pepper parts in the water and set it to a vigorous simmer. As you continue to prep toss in any unused vegetable parts. Chop your carrots till you start to get to the fat part. Toss the left over fat part in. Occasionally stir and add water, and boil it down to a broth.

Dice your vegetables. Take your stick of butter and chop it up. It doesn't have to be fancy it just helps it melt. In a large stock pot melt your butter and heat it to a medium heat.As you start to melt the butter in the stock pot, on another burner heat a small saute skillet and in it place your mushrooms to saute. Toss in your onion, apple, and carrots and start saute them in the stock pot. After a few minutes, toss in your garlic and pepper. Pour in some Pinot Grigio and stir then cover. Stir the stock pot occasionally while you saute your mushrooms, but let the vegetable mix seer to the bottom of the stock pot to get a nice char. Then toss in the clams and stir. let them sizzle for a couple of minutes. Save the juice from the cans.

At this point your boiling pot of vegetable parts should be ready. It should be a nice rich vegetable broth. Strain it into the stock pot and stir. (toss the vegetable) Fill the sauce pan back with water add salt, and place it back on the burner. Bring it to a rolling boil and then reduce to a simmer.

Let The stock pot simmer for a couple of minutes and then add in the bottle of clam juice, and the 1 1/2 cups of the Pinot Grigio. Bring to a simmer, and add the packet of BearCreek creamy potato soup. Mix in the soup, then add the pint of heavy whipping cream, and stir. Set a timer to 10 - 15 minutes and cover the stock pot. Keep it at a simmer and stir periodically. You will have to add water till it reaches your desired consistency, then add a little more as it will loose water and reduce itself back to your wanted consistency.

In the sauce pan you have simmering water drop in your gnocchi. let that cook for 10 of the 15 minutes or until al dente, then strain, and place the gnocchi into the stock pot for the remaining time.

yeah you could. even with the 1 lb of clams i picked up at the fish market there wasn't a whole lot of meat after I got them out of the shell and chopped. so, it wasn't like it was heavy with clams to begin with. but you definitely take out the clams if you wanted.... texture wise... it comes out real creamy and there are little bits of potato in there... but you also have the rest of your vegetables too that add to the texture.

I wouldn't add more clam juice for flavouring. it's just going to end up tasting salty and this is kinda sweet because of the choice of wine and the apple. What i would recommend doing is replacing the clam juice with fish stock. which you can get a can of that from fresh market. Im sure walmart would have it too so you'd just have to look at how much is in that bottle of clam juice and measure to about the same. I'd only use about half the amount of fish stock at first and taste then go from there. Then cut that with vegetable broth for the remaining amount.

/me nods

that's kinda the base recipe. you could play around by adding in some hot peppers or fresh parsley. or by sprinkling the green bit of some fresh chopped shallots over the top. You could serve with fresh vegetables like radishes on the side.

For the shrimp take the remaining 1/4 of the onion and saute it in a skillet till they're transparent. Add 1/2 a cup of sherry (that same cream sherry i gave you. Liqueur Express sells it for $6.) and then simmer the shrimp in there how ever it would be you'd cook shrimp.

aka... I don't like cooking shrimp because i don't like de-veining them and I can't describe how to cook shrimp properly so look it up. I will say smaller shrimp will be sweeter and more tender than the bigger ones but they will take less time to cook.

also if your wanting a good mixxed drink i came up with this thing of mountain dew with a bit of the vanilla spice jager, and either caramel, or butter scotch schnaps, or 99 bananas, or banana rum... your choice...