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Clam &Amp; Shrimp Chowder Recipe
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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) 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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