Clam and Potato Chowder with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, creamy chowder featuring tender potatoes, plump clams, and a subtle smokiness from paprika, perfect for chilly days. This american-inspired soups ready in about 50 minutes pairs potatoes, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 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
• 1/4 tsp freshly ground black pepper

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.