Clam And Shrimp Chowder Recipe
Servings: 4
Ingredients
- 1/4 c. Butter
- 1 lrg Onion, minced
- 2 x Celery stalks, minced
- 2 x Potatoes, peeled, diced
- 1 1/2 tsp Fennel seeds
- 2 Tbsp. All-purpose flour
- 1 tsp Paprika
- 1 3/4 c. Chicken stock
- 1 can Baby clams, liquid removed (10 ounce)
- 4 ounce Cooked peeled medium shrimp, thawed if frzn
- 1 x Red bell pepper, seeded, diced
- 3/4 c. Frzn corn, thawed
- 2/3 c. Half-and-half Salt to taste Fresh grnd pepper to taste Fresh dill sprig (opt)
Directions
- Heat butter in a saucepan. Add in onion, celery, potatoes and fennel. Cook gently 5 min, 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 min, stirring occasionally. Stir in clams, shrimp, bell pepper and corn. Simmer 5 min. Stir in half-and-half, salt and pepper. Garnish with dill sprig, if you like, and serve warm.
- VARIATION: Omit paprika and add in 1 tsp. Curry Pwdr. Add in 1 Tbsp. minced fresh parsley or possibly cilantro just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 112 | 42% |
| Total Fat 12.75g | 16% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 539mg | 22% |
| Potassium 864mg | 25% |
| Total Carbs 28.84g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.12g | 3% |
| Protein 11.06g | 18% |
