Smoked Paprika Clam Chowder with Potatoes
A hearty, creamy chowder with plump clams and potatoes simmered in a smoky paprika broth, perfect for chilly evenings. This american-inspired soups ready in about 45 minutes pairs small, diced Onion, diced Carrots, chopped, in juice Clams for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 small, diced Onion
- 2, diced Carrots
- 2 medium, diced into 1/2-inch cubes Potatoes
- 2 cups chopped, in juice Clams
- 4 cups low-sodium Chicken broth
- 1/2 cup Heavy cream
- 1/2 tsp Smoked paprika
- 1/4 tsp Red pepper flakes
- 2 tbsp Flour
- 2 tbsp Olive oil
- 1/2 tsp Salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 diced carrots, cooking for 5 minutes until softened and golden.
- Step 2: Stir in 2 tbsp flour and cook for 1 minute, then gradually whisk in 4 cups chicken broth and 2 diced potatoes. Bring to a simmer and cook for 15 minutes until potatoes are tender.
- Step 3: Add 2 cups chopped clams (with juice), 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Simmer for 5 minutes until heated through.
- Step 4: Stir in 1/2 cup heavy cream and cook for 2 more minutes until slightly thickened. Remove from heat and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Paprika Clam Chowder with Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 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 Smoked Paprika Clam Chowder with Potatoes?
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 small, diced onion from drying out.
Can I substitute ingredients in Smoked Paprika Clam Chowder with Potatoes?
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 Smoked Paprika Clam Chowder with Potatoes 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 Smoked Paprika Clam Chowder with Potatoes?
American 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
