Clam & Shrimp Chowder

Clam & Shrimp Chowder

By Chef K.T. Murphy


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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, thawed, 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 (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.


All the best, Good Food makes For Better Decisions.

Chef Murph


chef murph 3 way

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