Smoked Paprika Clam Chowder with Potatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, creamy chowder with plump clams and potatoes simmered in a smoky paprika broth, perfect for chilly evenings. This American-inspired soup recipe, ready in about 45 minutes, pairs Onion, Carrots, Potatoes 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Stir in 1/2 cup heavy cream and cook for 2 more minutes until slightly thickened. Remove from heat and serve hot.