Clam and Shrimp Chowder
39
39
Ingredients
| ¼ | cup |
butter
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
potatoes
peeled, diced |
|
| 1 ½ | teaspoons |
fennel seeds
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
paprika
|
|
| 1 ¾ | cups |
chicken broth
|
|
| 10 | ounces |
clams
baby, canned, drained |
|
| 4 | ounces |
shrimp
medium, , cooked |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| ¾ | cup |
corn
frozen, thawed |
|
| ⅔ | cup |
light cream (half&half)
|
|
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
freshly ground, to taste |
* |
| 1 | sprigs |
dill weed, fresh
fresh |
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.
