1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 teaspoons fennel seeds
2 tablespoons all-purpose flour
1 teaspoon paprika
1 3/4 cups chicken stock
10 ounces canned baby clams, drained
4 ounces 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
salt to taste
fresh ground pepper to taste
fresh dill sprig (optional)
Servings: 4
1. 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.
2. 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.
3. VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 teaspoons fennel seeds
2 tablespoons all-purpose flour
1 teaspoon paprika
1 3/4 cups chicken stock
10 ounces canned baby clams, drained
4 ounces 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
salt to taste
fresh ground pepper to taste
fresh dill sprig (optional)
Servings: 4
1. 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.
2. 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.
3. VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.
