Clam & shrimp chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | large | Onion, chopped |
| 2 | Celery stalks, chopped | |
| 2 | Potatoes, peeled, diced | |
| 1½ | teaspoon | Fennel seeds |
| 2 | tablespoons | All-purpose flour |
| 1 | teaspoon | Paprika |
| 1¾ | cup | Chicken stock |
| 1 | can | Baby clams, drained (10 oz) |
| 4 | ounces | Cooked peeled medium shrimp, thawed if frozen |
| 1 | Red bell pepper, seeded, diced | |
| ¾ | cup | Frozen corn, thawed |
| ⅔ | cup | 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.