Clam and Shrimp Chowder 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)
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.
Clam and Shrimp Chowder printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |