Clam & Shrimp Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter,
1 large: Onion, chopped
2: Celery stalks, chopped
2: Potatoes, peeled, diced
1 1/2 tsp: Fennel seeds,
2 tbsp: All-purpose flour,
1 tsp: Paprika,
1 3/4 cup: Chicken stock,
1 can: Baby clams, drained, 10 oz
4 ounce: Cooked peeled medium shrimp, thawed if frozen
1: Red bell pepper, seeded, diced
3/4 cup: Frozen corn, thawed
2/3 cup: Half-and-half,
Salt to taste,
Fresh ground pepper to taste,
Fresh dill sprig, opt
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp