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Curried Seafood Chowder

1 pound if unpeeled, medium size fresh shrimp
3 tablespoons of butter or margarine
3 tablespoons of all purpose flour
1 tablespoon of curry powder
2 cups of chicken broth
two 8 ounce bottles of clam juice
2 cups of half and half
4 medium potatoes, peeled and coarsely chopped, about4 cups
1 pound of grouper or amberjack fillets, cut into bite size pieces

Peel shrimp and devein, if desired; set shrimp aside.
Melt the butter in a large Dutch oven over medium heat; add flour and curry powder, stirring constantly, until mixture is smooth. Cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Stir in clam juice, half and half,, and chopped potatoes.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
add fish and shrimp; cook 5 minutes or until shrimp turn pink. Serve immediately. Yield 3 1/2 quarts

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