Local Seafood Chowder with Ale and Smoked Paprika
Hearty chowder simmered with local clams, shrimp, and a touch of beer, enriched with smoky paprika depth. This seafood-inspired soups ready in about 60 minutes pairs scrubbed and rinsed clams, peeled and deveined shrimp, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cups, scrubbed and rinsed clams
- 8 oz, peeled and deveined shrimp
- 1 medium, finely diced onion
- 2 stalks, finely diced celery
- 1 medium, finely diced carrots
- 2 medium, diced into 1/2-inch cubes potatoes
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 4 cups chicken broth
- 1/2 cup light beer
- 1/2 tsp smoked paprika
- 1 tsp fresh thyme
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 finely diced onion, 2 finely diced celery stalks, and 1 finely diced carrot; cook 5 minutes until softened.
- Step 2: Stir in 3 tbsp all-purpose flour and cook 1 minute, then gradually whisk in 4 cups chicken broth and 1/2 cup beer until smooth.
- Step 3: Add 2 cups scrubbed clams, 8 oz peeled shrimp, 2 diced potatoes, 1/2 tsp smoked paprika, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a simmer and cook 15-20 minutes until potatoes are tender and clams have opened.
- Step 5: Stir in 1/2 cup heavy cream and cook 2 more minutes. Discard any clams that didn't open.
- Step 6: Serve hot with crusty bread.
Frequently asked questions
How long does Local Seafood Chowder with Ale and Smoked Paprika take to make?
Total time is about 60 minutes (20 min prep + 40 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 Local Seafood Chowder with Ale and 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 scrubbed and rinsed clams from drying out.
Can I substitute ingredients in Local Seafood Chowder with Ale and 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 Local Seafood Chowder with Ale and 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 Local Seafood Chowder with Ale and Smoked Paprika?
Seafood 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.
What others are saying
- ★★★★★
My family devoured this—especially the kids. The ale made it feel cozy and special.
- ★★★★★
The smoked paprika added such a rich, smoky depth—perfect for my seaside dinner party!
- ★★★★☆
Slightly bland for my taste, but the smoked paprika saved it. Will add extra herbs next time.
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