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    You are in: Home / Recipes / Shrimp & Clam Chowder Recipe
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    Shrimp & Clam Chowder

    Shrimp & Clam Chowder. Photo by luau

    1/2 Photos of Shrimp & Clam Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    MacaroniMandy's Note:

    This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional...**This recipe has been updated, thank you to my reviewers :D

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    Units: US | Metric


    1. 1
      Boil potatoes in separate pot about 10 minutes, drain, and set aside.
    2. 2
      In a large pot melt butter on medium heat.
    3. 3
      Add onion and garlic, do not brown and cook until onion is iridescent.
    4. 4
      Slowly stir in flour & half and half.
    5. 5
      Add mushrooms, potatoes, white wine, and milk or water.
    6. 6
      Drain the clam juice into the pot and set clams to the side.
    7. 7
      Add paprika, bay leaf, salt & pepper.
    8. 8
      Simmer for 10 minutes.
    9. 9
      Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
    10. 10
      Add parsley right before serving.
    11. 11
      and -- your done!

    Ratings & Reviews:

    • on December 03, 2010


      I've been searching for a different take at chowder, the mushrooms and quasimodo take on Italian soup caught my attention. After making a few addition/alterations, which I'll explain, the original above-par recipe has been transformed into the most amazing chowder I've ever had... and being from Seattle that's an audacious statement. Do yourself a favor, make the following adjustments, your taste-buds will thank you.

      The following changes...
      2 cups Shrimp Stock: Save the shells and make your own shrimp-stock, a very simple process and one of the major flavor ingredients.
      3 oz. Pancetta: Most chowders use bacon, I prefer a more flavorful pancetta.
      6 Red Potatoes: Leave the skin on, gives the chowder a more rustic old world feel.
      3oz. Tomato Paste: Again, more added flavor.
      Add 2-1/2 more cups of milk. The 1/2 cup of flower is way too much for the original recipe, it nearly made the way too thick chowder bear a resemblance to claim and shrimp dip.
      By adding the additional liquids your chowder takes on a silkier soul, it also adds to your servings (4-6 to 6-9), no worries, this chowder freezes well, a couple people even said it had more flavor if that's possible.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2009


      This is very tasty, but a tad too thick. I would cut down on the amount of flour next time. Flavors were great, though. I did find the recipe a bit hard to follow, since ingredient list is not in order of use. And no mention of when to add the parsley, so I put it in with the mushrooms (which were a nice touch, btw--never had them in clam chowder before).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp & Clam Chowder

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 416.3
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 11.2 g
    Cholesterol 112.4 mg
    Sodium 194.9 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 2.9 g
    Sugars 2.1 g
    Protein 22.9 g

    The following items or measurements are not included:


    mixed mushrooms

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