Clam and shrimp chowder
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Clam and shrimp chowder
  Shrimp    Chowder    Seafood    Clams  
Last updated 6/12/2012 1:16:43 AM. Recipe ID 46732. Report a problem with this recipe.
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      Title: Clam and shrimp chowder
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
    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.
 




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Recipe ID 46732 (Apr 03, 2005)

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