Shrimp Chowder with Clam Fritter Dumplings

Shrimp Chowder

1 pound shrimp, shelled and cleaned

1/2 cups diced carrots

2 cups diced raw potatoes

1/2 cup diced celery

1/4 cup chopped onion

4 cups chicken broth

2 tablespoons butter

4 tablespoons flour

1 1/2 teaspoon salt

1 teaspoon thyme

1/2 teaspoon pepper

½ teaspoon paprika

1 cup cream

Melt butter in pan and add shrimp, carrots, potatoes, celery, and onion and sauté for about 10 minutes. Stir in flour, mix well and add chicken stock. Gently bring to a boil and add salt, thyme, pepper and paprika and simmer until vegetables are tender, about 20 minutes. Add cream. Ladle into a bowl and top each serving with a clam fritter dumpling.

Serves 8

Clam Fritter Dumplings

1/4 cups flour

1/2 teaspoon baking powder

1 egg

1 teaspoon salt

 2 tablespoons minced green onion

 6 ounces minced clams

1 tablespoon butter

1 tablespoon oil

Mix first six ingredients together. Heat butter and oil in skillet over medium high heat and drop clam batter into hot oil by heaping tablespoonfuls. Cook, turning once, until fritters are browned on both sides (less than a minute on each side). Remove from pan and drain on paper towels. Place one clam fritter on each bowl of soup.

Yield: 8 servings