Clam And Shrimp Chowder
| 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.
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Nutrition (calculated from recipe ingredients)
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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