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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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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 Ingredients:
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 |
Directions:
1. Boil potatoes in separate pot about 10 minutes, drain, and set aside.
2. In a large pot melt butter on medium heat.
3. Add onion and garlic, do not brown and cook until onion is iridescent.
4. Slowly stir in flour & half and half.
5. Add mushrooms, potatoes, white wine, and milk or water.
6. Drain the clam juice into the pot and set clams to the side.
7. Add paprika, bay leaf, salt & pepper.
8. Simmer for 10 minutes.
9. Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
10. Add parsley right before serving.
11. and - your done!
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