Shrimp Clam Chowder
Dive into the rich and comforting flavors of Shrimp Clam Chowder, a creamy seafood-loaded soup that’s perfect for chilly nights or any time you're craving a hearty meal. This recipe combines tender shrimp, briny clams, and a medley of classic vegetables like onion, celery, and potato, simmered in a luscious broth enriched with heavy cream. Aromatics like garlic, bay leaf, and paprika lend depth, while a simple roux ensures a velvety texture. Ready in just an hour, this one-pot dish is flavorful yet easy to prepare, making it an ideal choice for weeknight dinners or cozy gatherings. Serve it with crusty bread for soaking up every last bite of this decadent chowder—sure to become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups vegetable broth
- 3 medium potatoes, peeled and diced
- 1 bay leaf
- 1 cup cooked clams (canned or fresh, drained)
- 1 pound shrimp, peeled and deveined
- 1.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add butter and olive oil and let the butter melt completely.
Add the diced onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
Add the diced potatoes and bay leaf. Simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
While the soup base is cooking, prepare the seafood. If using fresh clams, steam them until they open, then remove the meat from the shells. Cut shrimp into bite-sized pieces if desired.
Once the potatoes are cooked, stir in the cooked clams and raw shrimp. Cook for 3-5 minutes, or until the shrimp are pink and fully cooked.
Reduce the heat to low and stir in the heavy cream, salt, black pepper, and paprika. Let the chowder heat through for 3-4 minutes. Do not boil after adding the cream.
Remove the bay leaf and adjust seasoning with more salt or pepper if needed.
Garnish with chopped parsley and serve immediately with crusty bread on the side if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1266 mg | 27% | |
*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.
