Clam & Shrimp Chowder
Submitted by tedman
A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis chowder splits the difference between a classic New England clam chowder and something a little more adventurous.
Potatoes, onion, celery, and fennel seeds simmer in chicken broth until tender, then baby clams, shrimp, corn, and diced red bell pepper go in for a quick five-minute finish.
A pour of half-and-half at the end turns the whole thing creamy and rich without being heavy.
Garnish with fresh dill and grab a spoon.
Variations
- Swap the paprika for 1 teaspoon curry powder and finish with fresh cilantro instead of dill for an Indian-inspired twist.
- Use crab meat in place of shrimp for a more luxurious version.
Kitchen Tips
- Cook the flour for a full minute after adding it. This gets rid of the raw flour taste and helps the chowder thicken evenly.
- Don’t boil the chowder after adding the half-and-half. Gentle heat keeps it silky instead of broken.
Ingredients
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.
Comments
