| 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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