Clam Chowder With Spinach and Dill Recipe

Name: Clam Chowder With Spinach and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 small clams, like littleneck or Manila, well rinsed; 1 tablespoon olive oil; 1 tablespoon butter; 2 cups diced onion; 2 cups diced leek; Salt and pepper; Pinch cayenne; 1 cup diced celery; 2 bay leaves; 1 large thyme sprig; 6 ounces thick-sliced smoked bacon; 2 pounds potatoes, peeled and diced; 1/2 pound spinach, cooked briefly, squeezed dry and chopped; 8 tablespoons creme fraiche; Zest of one small lemon; 2 tablespoons chopped dill; 1/2 cup thinly sliced scallions

Servings: persons

48 small clams, like littleneck or Manila, well rinsed
1 tablespoon olive oil
1 tablespoon butter
2 cups diced onion
2 cups diced leek
Salt and pepper
Pinch cayenne
1 cup diced celery
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes, peeled and diced
1/2 pound spinach, cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
Zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions

1
Put clams in a large deep skillet and add 4 cups water.
2
Cover tightly with lid and bring to a boil over high heat.
3
Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes.
4
Remove lid and let clams cool.
5
Shuck clams, discarding shells, and reserve in small bowl.
6
Strain broth through a fine-meshed sieve.
7
You should have about 3 1/2 cups clam juice.
8
Keep warm over low heat.
9
Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat.
10
Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes.
11
Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
12
Meanwhile, bring 1 cup water to a boil in a small pot.
13
Cut bacon crosswise into 1/2-inch lardons.
14
Simmer lardons for 2 minutes, then drain.
15
Add lardons to soup pot, along with potatoes.
16
Season generously, stir to coat and cook for 1 minute.
17
Add 3 1/2 cups warm clam broth and bring pot to a boil.
18
Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes.
19
Check seasoning.
20
Just before serving, add reserved shucked clams, stir in spinach and heat through.
21
Stir together creme fraiche and lemon zest and season to taste.
22
Ladle soup into wide bowls.
23
Add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.

559

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 48 small clams, like littleneck or Manila, well rinsed, 1 tablespoon olive oil, 1 tablespoon butter, 2 cups diced onion, and more.

Yes, Clam Chowder With Spinach and Dill 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 Chowder With Spinach and Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions