Recipe for Clam and Shrimp Chowder 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/4 cup Butter
1 lrg Onion, chopped
2 x Celery stalks, chopped
2 x Potatoes, peeled, diced
1/2 tsp Fennel seeds
2 tbl All-purpose flour
1 tsp Paprika
3/4 cup Chicken stock
1 can Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp, thawed if frozen
1 x 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
Instructions:
Instructions: 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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