Clam & Shrimp Chowder

Clam & Shrimp Chowder Recipe

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linda mcdougal



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1/4 c
1 large
chopped onion
chopped celery stalks
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
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


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

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About Clam & Shrimp Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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