Clam And Cod Chowder Recipe

Name: Clam And Cod Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 pounds small Yukon Gold potatoes, peeled, halved, quartered if large; 2 large leeks, white and pale-green parts only, finely chopped; 4 celery stalks, finely chopped; 4 sprigs thyme, plus leaves for serving; Kosher salt, freshly ground pepper; 1/3 cup dry white wine; 4 cups fish stock or bottled clam juice; 2 cups heavy cream; 4 pounds littleneck clams, scrubbed; 2 pounds skinless cod or haddock, cut into large pieces Hot sauce and lemon wedges (for serving)

Servings: persons

2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 pounds small Yukon Gold potatoes, peeled, halved, quartered if large
2 large leeks, white and pale-green parts only, finely chopped
4 celery stalks, finely chopped
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/3 cup dry white wine
4 cups fish stock or bottled clam juice
2 cups heavy cream
4 pounds littleneck clams, scrubbed
2 pounds skinless cod or haddock, cut into large pieces Hot sauce and lemon wedges (for serving)

1
Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it's very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50-60 minutes.
2
Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10-12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 1/2 pounds small Yukon Gold potatoes, peeled, halved, quartered if large, 2 large leeks, white and pale-green parts only, finely chopped, and more.

Yes, Clam And Cod Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam And Cod Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions