Pan-Seared Cod with Rhode Island-Style Clam Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Flaky pan-seared cod served alongside a creamy New England clam chowder inspired by Rhode Island flavors, featuring tender clams and potatoes. This american-inspired seafood ready in about 55 minutes pairs 6 oz each cod fillets, chopped clams, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 4 pieces, 6 oz each cod fillets
• 1 lb, chopped clams
• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 4 slices, diced bacon
• 1 medium, finely chopped yellow onion
• 2, finely diced celery stalks
• 3, minced garlic cloves
• 3 tbsp all-purpose flour
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp, chopped fresh thyme
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 cod fillets with salt and black pepper, then sear skin-side down for 4-5 minutes until the edges are crispy and golden, flip and cook another 3 minutes until opaque and flaky; remove and keep warm.
2. Step 2: In a separate large pot, cook 4 diced bacon slices over medium heat until crispy and fat is rendered, about 5 minutes. Remove bacon and set aside, leaving fat in pot.
3. Step 3: Add 3 tbsp unsalted butter, 1 medium finely chopped yellow onion, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and cook for 30 seconds. Sprinkle 3 tbsp all-purpose flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 2 cups clam juice and 2 cups whole milk, stirring until smooth and starting to thicken, about 5 minutes.
6. Step 6: Add 2 diced medium russet potatoes and 1 lb chopped clams along with 1 tsp chopped fresh thyme. Simmer gently for 15 minutes until potatoes are tender.
7. Step 7: Stir in 1 cup heavy cream and reserved crispy bacon pieces, season with salt and black pepper to taste, and warm through for 3 minutes.
8. Step 8: Serve the pan-seared cod alongside generous ladles of clam chowder, garnished with 2 tbsp chopped fresh parsley.