Quahog Chili
Dive into coastal-inspired comfort with this hearty Quahog Chili, a seafood twist on the classic chili recipe that's bursting with bold flavors and satisfying textures. Featuring tender minced quahog clams, aromatic spices like chili powder and smoked paprika, and a base of rich crushed tomatoes and fish stock, this dish harmoniously merges land and sea. Packed with vibrant vegetables like red bell pepper, celery, and onion, and studded with protein-rich kidney beans, it’s both nutritious and delicious. Perfect for cozy evenings, this one-pot meal is ready in under an hour and pairs beautifully with crusty bread or a bed of rice. Treat your taste buds to a unique blend of briny depth and smoky spice with this Quahog Chili—a showstopper for seafood lovers and chili enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups Quahog clams (fresh or canned, minced)
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 stalks Celery stalks, diced
- 1 28-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Fish stock (or clam juice)
- 1 15-ounce can Kidney beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and celery. Cook for an additional 4–5 minutes, stirring occasionally.
Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables with the spices.
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the crushed tomatoes and fish stock (or clam juice). Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally.
Add the minced quahog clams, kidney beans, salt, and black pepper to the pot. Stir well and let the chili cook for an additional 10–15 minutes.
Taste and adjust seasonings as needed. If the chili is too thick, add a bit more fish stock or clam juice to reach your desired consistency.
Serve the chili hot with a sprinkle of chopped parsley on top, if desired. Pair with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 42.1 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5279 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
