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