Ingredients
1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 tsp fennel seeds
2 tbsp all-purpose flour
1 tsp 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)
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 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.
Servings: 4 servings
Clam & Shrimp Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp; Soup
The History of Recipes
It is actually possible to track the history of recipes far back into distant history, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Moving on, we find two books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that appears on menues today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the time. During the following few centuries, the powerful and wealthy strove to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing popular recipes of the day. By the advent of the 1900s, cook books were starting to become popular mostly due to more people being able to read, people having more spare time and being a little richer. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Clam & Shrimp Chowder recipe.
