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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Clam and Shrimp Chowder Recipe

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This recipe for Clam and Shrimp Chowder is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter
2 large onions chopped
4 celery stalks chopped
4 each potatoes peeled, diced
3 teaspoons fennel seeds
4 tablespoons flour
2 teaspoon paprika
1 quart Fish stock
8 ounces canned clams drained, reserve juice
8 ounces medium shrimp cooked & peeled
2 red bell pepper seeded, diced
1 ½ cups frozen corn thawed
1 cup half-and-half
salt to taste
fresh ground pepper to taste
fresh dill sprig chopped (optional)
Directions:
Directions:
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, bell pepper, corn and stock and bring to a
boil, stirring constantly. Cover, reduce heat and simmer 15 minutes, stirring occasionally.
Stir in clams and shrimp, simmer 5 minutes. Stir in half-and-half, salt and pepper, adjust seasoning.
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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