New England-Style Clam Chowder with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty, smoky chowder featuring tender clams, potatoes, and a touch of smoked paprika for depth without overpowering. This american-inspired soups ready in about 40 minutes pairs (6 oz each), drained clams, medium, peeled and diced potatoes, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, 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 cans (6 oz each), drained clams
• 2 medium, peeled and diced potatoes
• 1 medium, diced onion
• 2 stalks, diced celery
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tsp, chopped fresh thyme

Instructions

1. Step 1: Melt 3 tbsp butter in a large pot over medium heat. Add 1 diced onion and 2 diced celery stalks, cooking 5 minutes until softened but not browned.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook 1 minute, then slowly whisk in 2 cups chicken broth until smooth.
3. Step 3: Add 2 diced potatoes, 1/2 tsp smoked paprika, and 1/2 tsp salt. Simmer 15 minutes until potatoes are tender.
4. Step 4: Stir in 2 drained cans clams, 1 cup heavy cream, and 1 tsp chopped thyme. Cook 5 minutes on low heat until heated through but not boiling, stirring occasionally to prevent curdling.