Ingredients
2 tablespoons butter1 small onion, chopped1 celery rib, chopped1 medium carrot, shredded2 tablespoons all-purpose flour1/2 cup 2% milk3 cups seafood stock1 medium potato, peeled and diced1 tablespoon Worcestershire sauce1 teaspoon salt1/2 teaspoon pepper1 pound uncooked shrimp (41-50 per pound), peeled and deveined2 cans (6-1/2 ounces each) chopped clams, drained2 cans (6 ounces each) lump crabmeat, drained1 package (8 ounces) cream cheese, cubedMinced fresh parsley
Preparation
In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes.
Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
