Clam Shrimp Chowder

Classic New England chowder shows up here with a couple of smart twists. Canned clams and cooked shrimp share the seafood spotlight instead of just clams alone, and a teaspoon-and-a-half of fennel seed goes in with the aromatics, lending a faint anise sweetness that complements the seafood without dominating.

The technique is standard chowder. Butter melts in a pot, onion and celery soften alongside diced potatoes, a flour-and-butter roux thickens the broth, paprika and chicken stock go in to simmer until the potatoes are tender. The seafood, red pepper, and corn join only in the last 5 minutes so the shrimp stay plump and the clams don’t toughen.

Half-and-half (rather than heavy cream) is the traditional chowder dairy. It’s rich enough without tipping into bisque territory, keeping the consistency where it should be: thick but still a soup.

Garnish with a fresh dill sprig and serve with oyster crackers or crusty bread.

Chef Tips

• Save the juice from canned clams and use it to replace part of the chicken broth for deeper seafood flavor.
• Don’t boil after adding cream; dairy curdles at high heat.
• Cook the roux a full minute so the flour doesn’t taste raw.
• Use pre-cooked shrimp to prevent overcooking; they just need to heat through.

Variations

• Add diced bacon or salt pork sauteed at the start for smoky depth.
• Stir in chopped dill or tarragon at the end for a fresh herb lift.
• Substitute scallops for shrimp or clams for a different shellfish profile.