Fresh Shrimp and Clam Chowder

What makes this so good is cooking all the ingredients until just perfectly done and not overcooking, it brings out the natural flavor of each ingredient. It should only take about an hour to cut up all the ingredients, cook and serve!

4 carrots, sliced

½ Walla Walla sweet onion, diced

2 – 3 Yukon Gold potatoes, diced

3 tablespoons butter

3 tablespoons flour

1 cup milk

1 cup chicken broth

1 can minced clams, with broth

Salt, pepper and smoked paprika to taste

12 – 16 ounces fresh shrimp, 40 count approximately, shelled and cut in half.

Green onion tops or parsley

Melt butter in 2 quart sauce pan and saute carrots, onions and potatoes for 10 minutes and stir in flour until well absorbed. Add milk and broth and stir until thickened. Add canned clams and seasonings to taste. Add shrimp and cook about 5 minutes until just firm, do not overcook. Taste and adjust seasonings, if too thick add a little more milk. Serve immediately. Sprinkle bowls with diced green onions or parsley.

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