Clam & Shrimp Chowder

1/4 c Butter

1 lg Onion, chopped

2 Celery stalks, chopped

2 Potatoes, peeled, diced

1 1/2 ts Fennel seeds

2 tb All-purpose flour

1 ts Paprika

1 3/4 c Chicken stock

1 cn Baby clams, drained (10 oz)

4 oz Cooked peeled medium shrimp,

-thawed if frozen 1 Red bell pepper, seeded,

-diced 3/4 c Frozen corn, thawed

2/3 c Half-and-half

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 half-and-half, 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.