Title: Clam & Shrimp Chowder
Categories: Entree Chowder
Yield: 4 Servings

1/4	c	Butter
1	lg	Onion, chopped
2		Celery stalks, chopped
2		Potatoes, peeled, diced
1 1/2	ts	Fennel seeds
2	tb	All-purpose flour
1	ts	Paprika
1 3/4	c	Chicken stock
1	cn	Baby clams, drained (10 oz)
4	oz	Cooked peeled medium shrimp, thawed if frozen
1		Red bell pepper, seeded, diced
3/4	c	Frozen corn, thawed
2/3	c	Half-and-half
		Salt to taste
		Fresh ground pepper to taste
		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.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.

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