Quahog Chili

Nutriscore Rating: 79/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

10 steps

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.

3. Stir in the minced garlic, red bell pepper, and celery. Cook for an additional 4–5 minutes, stirring occasionally.

4. Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables with the spices.

5. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

6. Pour in the crushed tomatoes and fish stock (or clam juice). Stir to combine.

7. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally.

8. 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.

9. 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.

10. 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

1 serving (657.6g)

Calories		381
% Daily Value*
Total Fat		9.9 g	13%
	Saturated Fat	1.3 g	7%
	Polyunsaturated Fat	0.0 g
Cholesterol		47 mg	16%
Sodium		1161 mg	50%
Total Carbohydrate		44.7 g	16%
	Dietary Fiber	11.2 g	40%
	Total Sugars	13.2 g
Protein		30.9 g	62%
Vitamin D		0.0 mcg	0%
Calcium		160 mg	12%
Iron		7.9 mg	44%
Potassium		1502 mg	32%

*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.

Source of Calories

Fat: 351 cal (22.6%%)

Protein: 490 cal (31.6%%)

Carbs: 711 cal (45.8%%)