Clam & Shrimp Chowder

Clam & Shrimp Chowder

By Chef K.T. Murphy


bowl of shrimp soup on brown wooden surface
Photo by Valeria Boltneva on

1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 teaspoon fennel seeds
2 tablespoon all-purpose flour
1 teaspoon paprika
1 3/4 cup chicken stock
1 can baby clams, drained (10 oz)
4 oz cooked peeled medium shrimp, thawe; d, if frozen
1 red bell pepper, seeded, diced
3/4 cup frozen corn, thawed
2/3 cup half-and-half
1 salt to taste
1 fresh ground pepper to taste
1 fresh dill sprig, optional


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.

All the best, Good Food makes For Better Decisions.

Chef Murph



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