Shrimp & Clam Chowder
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
- Ready In:
- 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!
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I didn't have the spices that you listed, so I used used old bay seafood seasoning. I also added a bottle of clam juice and a little more flour. I loved the baby Bella mushrooms in the chowder. They were a nice touch! I doubled the recipe. Today is fish Friday. Tomorrow I will add some crumbled bacon and maybe some crab. Thank you for the recipe. I searched for hours before I found the perfect recipe.
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.<br/> <br/>The following changes...<br/>2 cups Shrimp Stock: Save the shells and make your own shrimp-stock, a very simple process and one of the major flavor ingredients.<br/>3 oz. Pancetta: Most chowders use bacon, I prefer a more flavorful pancetta.<br/>6 Red Potatoes: Leave the skin on, gives the chowder a more rustic old world feel. <br/>3oz. Tomato Paste: Again, more added flavor. <br/>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. <br/>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. <br/>Enjoy!