| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 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) |
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.
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