How To Make Clam and Fish Chowder Recipe
A hearty soup of potatoes, fresh clams, and chunks of fish in a creamy broth flavored with aromatic herbs and spices.
Serves:
Ingredients
- 1 lb. fresh clams, scrubbed and rinsed
- 1 lb. firm white fish fillet (such as cod), cut into 1″ pieces
- 2 cups diced potatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 tbsp. butter
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp. dried thyme
- 1/2 tsp. paprika
- 1 bay leaf
- Salt and pepper to taste
Instructions
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In a large saucepan, melt the butter over medium heat. Add onion and garlic and cook until softened, about 2-3 minutes.
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Add the potatoes, chicken broth, thyme, paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes, until the potatoes are tender.
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Add the fish and clams (with their juices) to the pot and continue cooking for another 10 minutes, or until the clams have opened and the fish is cooked through.
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Stir in the heavy cream and cook for a few more minutes until warmed through.
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Serve hot with crusty bread.
Nutrition
- Calories : 485kcal
- Total Fat : 26g
- Saturated Fat : 15g
- Cholesterol : 176mg
- Sodium : 1139mg
- Total Carbohydrates : 28g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 36g
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