How To make Clam & Shrimp Chowder
1/4 c Butter
1 lg Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1 1/2 ts Fennel seeds
2 tb All-purpose flour
1 ts Paprika
1 3/4 c Chicken stock
1 cn Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp,
-thawed if frozen 1 Red bell pepper, seeded,
-diced 3/4 c Frozen corn, thawed
2/3 c Half-and-half
Salt to taste Fresh ground pepper to taste Fresh dill sprig (opt) 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.
How To make Clam & Shrimp Chowder's Videos
Creamy Seafood Chowder Recipe
This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and clams to satisfy your seafood craving! Get the Recipe Here:
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cooking for one: clam chowder with shrimp.
When I want something quick and filling I prep a few shrimp and combine them with canned clam chowder. It warms me to my toes and fills my belly. I added ground pepper, dill and four shrimp. Sorry for the miscount, but it was good.
How To Make the BEST Seafood Chowder | Chef Jean-Pierre
Hello There Friends, Seafood Chowder is one of my favorite soups and many of you have asked for me to prepare it! I just wish that you could all taste the way I make. However, I am certain that you can all do an amazing job. In the video, we'll talk about size of ingredients as well as the texture of the soup, probably some of the most important subject to talk about in cooking!
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How to Make Clam Chowder | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the World Famous Clam Chowder. This is such an amazing recipe that you must make! Make your own clam juice instead of buying it in the can and elevate your Clam Chowder. Let me know how you did in the comments below.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Ina's creamy, flavorful chowder is loaded with fresh clams!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
East Hampton Clam Chowder
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Irish Seafood Chowder | Donal Skehan
Donal’s back with a traditional Irish chowder recipe bursting with flavour and fishy loveliness. Tender pieces of cod, smoked haddock and salmon all cooked in a creamy soup with bacon, potatoes and plump, juicy mussels. Rich and indulgent, this comforting bowl of chowder is guaranteed to put a smile on your face and a lovely warm feeling in your tummy!
If you want more recipes like this check out Donal’s channel: and for a fantastic St Patricks Day smoothie head over to Drinks Tube where Irish twins The Happy Pear have a recipe for you straight from the Emerald Isles:
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GF - This is a Gluten-Free recipe.
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