Prep 20 mins
Cook 30 mins
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
- 2 (6 ounce) cans canned clams (in juice do not drain)
- 15 medium shrimp (tails off, uncooked)
- 2 garlic cloves (minced)
- 1 medium onion, chopped
- 3 medium potatoes (cut into bite size squares)
- 2 cups chopped mixed mushrooms (bella preferably)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 pint half-and-half
- 3⁄4 cup white wine
- 1⁄2 cup milk or 1⁄2 cup water
- 1⁄4 cup flour (**update, mix in a little at at time, you may need to use less)
- 1 1⁄2 tablespoons parsley (fresh)
- 1 teaspoon paprika (smoked preferably)
- 1 bay leaf
- salt and pepper
- Boil potatoes in separate pot about 10 minutes, drain, and set aside.
- In a large pot melt butter on medium heat.
- Add onion and garlic, do not brown and cook until onion is iridescent.
- Slowly stir in flour & half and half.
- Add mushrooms, potatoes, white wine, and milk or water.
- Drain the clam juice into the pot and set clams to the side.
- Add paprika, bay leaf, salt & pepper.
- Simmer for 10 minutes.
- Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
- Add parsley right before serving.
- and -- your done!
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).
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.
My husband prepared this chowder exactly as posted and it was delicious! He added hot sauce to his bowl and enjoyed it that way. Can't wait to have it again; thanks for posting a fabulous recipe!