10 1/2 ounces canned clams
1/2 pound shrimp, shelled and cleaned
1/2 cups diced carrot
2 cups diced raw potatoes
1/2 cup diced celery
4 cups chicken broth
1/4 cup chopped onion
2 tablespoons butter
4 tablespoons flour
1 cup cream
1 1/2 teaspoon salt
1/2 teaspoon pepper
1. Place the carrots, potatoes and celery in the chicken broth
and simmer gently until all the vegetables are tender, about 20 to 30 minutes. Add
the shrimp and cook a few minutes and then add the canned clams. Melt the butter
in another pan and blend in the flour and then add the cream, salt and pepper
and when the mixture is thickened add it to the vegetables and seafood and stir
until well blended and serve. Garnish with minced parsley and sprinkle with
paprika.
Servings: 8
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