CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Seafood, Grains, Meats | Main dish, Seafood | 4 | Servings |
INGREDIENTS
1/4 | c | Butter |
1 | Onion, chopped | |
2 | Celery stalks, chopped | |
2 | Potatoes, peeled diced | |
1 1/2 | t | Fennel seeds |
2 | T | All-purpose flour |
1 | t | Paprika |
1 3/4 | c | Chicken stock |
1 | 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus: Peacemaker”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 583
Calories From Fat: 421
Total Fat: 47.6g
Cholesterol: 69.4mg
Sodium: 811.4mg
Potassium: 773.2mg
Carbohydrates: 30.6g
Fiber: 4.4g
Sugar: 6g
Protein: 10.4g