Clam and Potato Chowder with Smoked Paprika

A hearty, creamy chowder featuring tender potatoes, plump clams, and a subtle smokiness from paprika, perfect for chilly days.

Cuisine: American

Category: Soups

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 medium, diced into 1/2-inch cubes carrots
• 1/2 medium, finely diced onion
• 2 stalks, finely diced celery
• 1 cup clam juice
• 1/2 cup heavy cream
• 1 can (6 oz), drained diced clams
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Step 2: Stir in flour and cook for 1 minute, then gradually whisk in clam juice and potatoes.
3. Step 3: Bring to a simmer, then reduce heat to low. Add smoked paprika, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and simmer for 15 minutes until potatoes are tender.
4. Step 4: Stir in diced clams and heavy cream, cooking for 3 more minutes until heated through (do not boil).
5. Step 5: Taste and adjust seasoning with additional salt or pepper if needed.