Shrimp & Clam Chowder - cooking recipe

Ingredients

2 (6 ounce) cans canned clams (in juice do not drain)
15 medium shrimp (tails off, uncooked)
2 garlic cloves (minced)
1 medium onion, chopped
3 medium potatoes (cut into bite size squares)
2 cups chopped mixed mushrooms (bella preferably)
1/4 cup butter or 1/4 cup margarine
1 pint half-and-half
3/4 cup white wine
1/2 cup milk or 1/2 cup water
1/4 cup flour (**update, mix in a little at at time, you may need to use less)
1 1/2 tablespoons parsley (fresh)
1 teaspoon paprika (smoked preferably)
1 bay leaf
salt and pepper

Preparation

Boil potatoes in separate pot about 10 minutes, drain, and set aside.
In a large pot melt butter on medium heat.
Add onion and garlic, do not brown and cook until onion is iridescent.
Slowly stir in flour & half and half.
Add mushrooms, potatoes, white wine, and milk or water.
Drain the clam juice into the pot and set clams to the side.
Add paprika, bay leaf, salt & pepper.
Simmer for 10 minutes.
Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
Add parsley right before serving.
and -- your done!