Clam and Shrimp Chowder

  • 1/4 cup Butter
  • 1 lg Onion, chopped
  • 2 Celery stalks, chopped
  • 2 Potatoes, peeled, diced
  • 1-1/2 tsp Fennel seeds
  • 2 Tbsp All-purpose flour
  • 1 tsp Paprika
  • 1-3/4 cup Chicken stock
  • 1 can Baby clams, drained (10 oz.)
  • 4 oz. Cooked peeled medium shrimp,thawed if frozen
  • 1 Red bell pepper, seeded,diced
  • 3/4 cup Frozen corn, thawed
  • 2/3 cup Half-and-half
  • Salt to taste
  • Fresh ground pepper to taste
  • Fresh dill sprig (optional) image placeholder

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.

Servings: 8
Submitted by: Recipe Group Member
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