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.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 423 (73%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 28.3g||142 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 141.8mg||44 %|
|Sodium 589mg||20 %|
|Potassium 687.7mg||18 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.9g|
|Protein 14.9g||21 %|
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Calories per serving: 578
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