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.
In a bowl, add half & half, milk or water, white wine, clam juice and stir in flour. (See Food for Thought)
Add paprika, and adjust with salt and pepper.
Simmer for 5 minutes.
Add clams and shrimp and only simmer until shrimp is cooked.
Add parsley and serve.
Food for Thought
I premixed the flour and liquids. This method will guarantee a smooth, not flour-lumpy soup.
Keep in mind that base doesn’t require water. It can be mixed into any liquid. Example: When I make the above recipe, I prefer that my clam chowder tastes like clams. Therefore, I whisk base into the liquid/flour mixture above.
Maybe, you’re not looking for this recipe to be “clammy”. If that is the case, I just switch over to the Redi-Base Seafood Base for more shellfish flavor.