Chesapeake Chowder - cooking recipe

Ingredients

1/2 lb unpeeled medium shrimp
1/2 lb fresh crabmeat
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup dry white wine
1 (8 ounce) bottle clam juice
5 red potatoes, peeled and diced
1 tablespoon Old Bay Seasoning
1/2 cup heavy cream
chopped fresh parsley

Preparation

Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
Stir in flour; cook, stirring constantly, 1 minute.
Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
Garnish with parsley; serve.