Clam & Shrimp Chowder

Clam & Shrimp Chowder

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linda mcdougal



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  • 1/4 c
  • 1 large
    chopped onion
  • 2
    chopped celery stalks
  • 2
    potatoes, diced
  • 1.5 tsp
    fennel seeds
  • 2 Tbsp
  • 1 tsp
  • 1.75 c
    chicken stock
  • 1 can(s)
    baby clams, canned and drained
  • 4 oz
    shrimp, cooked, peeled and deveined
  • 1
    red bell pepper, diced
  • 3/4 c
    corn, thawed
  • 2/3 c
    half and half
  • ·
    salt and freshly ground pepper to taste
  • ·
    fresh dill

How to Make Clam & Shrimp Chowder


  1. Melt butter in a saucepan.
  2. Add onion, celery, potatoes and fennel.
  3. Cook gently 5 minutes, stirring frequently.
  4. Blend in flour and cook 1 minute.
  5. Stir in paprika and stock and bring to a boil, stirring constantly.
  6. Cover, reduce heat and simmer 15 minutes, stirring occasionally.
  7. Stir in clams, shrimp, bell pepper and corn. Simmer 5 minutes.
  8. Stir in half and half, salt and pepper.
  9. Garnish with dill sprig, if desired, and serve hot.

Printable Recipe Card

About Clam & Shrimp Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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