Chilean Macha Clam Chowder with Smoked Paprika
A creamy chowder featuring Chilean macha clams simmered with potatoes and smoked paprika for a rich, smoky seafood soup. This Latin American-inspired soup recipe, ready in about 45 minutes, pairs Macha clams (small Chilean clams), Unsalted butter, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cleaned Macha clams (small Chilean clams)
- 3 tbsp Unsalted butter
- 1 medium, finely diced Onion
- 2 cloves, minced Garlic cloves
- 2 medium, peeled and diced into 1/2-inch cubes Potatoes
- 2 tsp Smoked paprika
- 2 tbsp All-purpose flour
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp, chopped Fresh chives
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat until foaming.
- Step 2: Add 1 medium finely diced onion and 2 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tsp smoked paprika and 2 tbsp all-purpose flour, cooking for 2 minutes to form a roux and deepen the smoky flavor.
- Step 4: Gradually whisk in 4 cups chicken or seafood stock, ensuring no lumps remain.
- Step 5: Add 2 medium peeled and diced potatoes (1/2-inch cubes) and bring the soup to a simmer. Cook for 10 minutes until potatoes are tender.
- Step 6: Add 1 lb cleaned macha clams to the pot, cover, and cook for 5-7 minutes until the clams open.
- Step 7: Remove any unopened clams and discard. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper; heat through for 2 minutes without boiling.
- Step 8: Ladle the chowder into bowls and garnish with 2 tbsp chopped fresh chives before serving.
Frequently asked questions
How long does Chilean Macha Clam Chowder with Smoked Paprika take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilean Macha Clam Chowder with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Chilean Macha Clam Chowder with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilean Macha Clam Chowder with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilean Macha Clam Chowder with Smoked Paprika?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
