Recipe - Clam And Shrimp Chowder

One fourth cup Butter
1 lg Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, minced
1 One half teaspoon Fennel seeds
2 tablespoon Allpurpose flour
1 teaspoon Paprika
1 Three fourths cup Chicken stock
1 cn Baby clams, drained (10 oz)
4 ounce Cooked peeled medium shrimp,
thawed if frozen
1 Red bell pepper, seeded,
minced
Three fourths cup Frozen corn, thawed
2/3 cup Halfandhalf
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
halfandhalf, 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.