Pan-Seared Cod with Rhode Island Style Clam Chowder Sauce
Tender cod fillets pan-seared and served with a creamy clam chowder sauce inspired by Rhode Island's coastal flavors. This american-inspired seafood ready in about 45 minutes blends 6 oz each cod fillets, olive oil, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup, finely diced yellow onion
- 2, finely diced celery stalks
- 3, minced garlic cloves
- 2 tbsp all-purpose flour
- 1 cup clam juice
- 1 cup heavy cream
- 1 cup, diced small baby potatoes
- 1 cup, chopped fresh clams or canned clams
- 1 tsp, chopped fresh thyme
- to taste salt
- to taste black pepper
- 1 tbsp, chopped fresh parsley
- 4 wedges, for serving lemon wedges
Instructions
- Step 1: Pat dry 4 cod fillets (6 oz each) with paper towels and season both sides with salt and black pepper to taste.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add cod fillets and sear for 4 minutes on the first side until golden brown and edges are crispy; flip and cook an additional 3 minutes until opaque and flakes easily. Remove cod and keep warm.
- Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. When melted, add 1/2 cup finely diced yellow onion, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 4 minutes until vegetables are softened and fragrant.
- Step 4: Sprinkle 2 tbsp all-purpose flour over vegetables and cook while stirring for 2 minutes to remove raw flour taste and create a roux.
- Step 5: Gradually whisk in 1 cup clam juice and 1 cup heavy cream, stirring constantly until sauce thickens and coats the back of a spoon, about 5 minutes.
- Step 6: Add 1 cup diced baby potatoes and 1 cup chopped fresh or canned clams, then simmer gently for 8-10 minutes until potatoes are tender.
- Step 7: Stir in 1 tsp chopped fresh thyme and season with salt and black pepper to taste.
- Step 8: Spoon clam chowder sauce onto serving plates, place pan-seared cod on top, garnish with 1 tbsp chopped fresh parsley, and serve with 4 lemon wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Cod with Rhode Island Style Clam Chowder Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Cod with Rhode Island Style Clam Chowder Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Cod with Rhode Island Style Clam Chowder Sauce?
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 Pan-Seared Cod with Rhode Island Style Clam Chowder Sauce 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 Pan-Seared Cod with Rhode Island Style Clam Chowder Sauce?
American seafood 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.
