Clam and Shrimp Chowder

Clam and Shrimp Chowder Ingredients

1/4 c Butter	1 cn Baby clams, drained (10 oz)
1 lg Onion, chopped	4 oz Cooked peeled medium shrimp,
2 Celery stalks, chopped	1 Red bell pepper, seeded,
2 Potatoes, peeled, diced	3/4 c Frozen corn, thawed
1 1/2 ts Fennel seeds	2/3 c Half-and-half
2 tb All-purpose flour	Salt to taste
1 ts Paprika	Fresh ground pepper to taste
1 3/4 c Chicken stock	Fresh dill sprig (opt)

Instructions for Clam and Shrimp Chowder

Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute. Stir in paprika and stock and bring to a boil, stirring constantly. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in half-and-half, salt and pepper. Garnish with dill sprig, if desired, and serve hot. VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.

Main Ingredient: ClamCuisine: Uncategorized

More like this...

Cape Cod Clam Chowder

Maine Clam Chowder

Leek and Clam Chowder

Crockpot Clam Chowder

Manhatten Clam Chowder

Ingredient Insight - look inside this recipe