Description
A wholesome and comforting seafood chowder packed with tender clams, flaky fish, and rich flavors—perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon avocado oil or organic canola oil
- 1 large onion, diced
- 1 cup chopped celery
- 1 tablespoon chopped garlic
- ¾ teaspoon dry thyme or 1 ½ teaspoon chopped fresh
- ½ teaspoon salt or to taste
- ¼ teaspoon white pepper
- ¼ teaspoon fennel seeds
- Pinch nutmeg
- ½ cup dry white wine
- 2 (8-ounce) bottles clam juice
- 2 ½ cups reduced sodium chicken broth
- 4 medium red potatoes, cut into ½-inch cubes
- â…“ cup all-purpose flour or 2 tablespoons cornstarch
- 1 pound raw shucked clams
- 8 ounces Alaskan cod or sablefish, cut into chunks
- ½ cup half-and-half
- Chopped parsley or chives for garnish
Instructions
- Heat oil in a large Dutch oven or soup pot over medium-high heat.
- Add onion, celery, garlic, thyme, fennel, salt, pepper, and nutmeg; cook until onion is translucent, about 6 to 8 minutes.
- Add wine and increase heat to high; cook until liquid evaporates, about 3 to 4 minutes.
- Add clam juice, 2 cups chicken broth, and potatoes; cover and bring to a simmer.
- Reduce heat to medium-low and cook until potatoes are tender, about 8 to 10 minutes.
- Whisk the remaining ½ cup broth with flour (or cornstarch) until smooth; stir into the soup to thicken.
- Add clams and cod; simmer until cod is opaque, about 4 to 5 minutes.
- Stir in half-and-half, remove from heat, and garnish with parsley or chives before serving.
Notes
Serve warm with crusty sourdough or a simple green salad. Best paired with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg