Smoked Seafood Chowder with Local Clams and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, deeply flavored chowder featuring house-smoked seafood, plump local clams, and tender potatoes in a rich broth. This American-inspired soup recipe, ready in about 50 minutes, pairs smoked haddock, local clams, russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

Prep: 25 min Cook: 25 min Serves 4 American cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely dice 1 cup russet potatoes into 1/4-inch cubes. Finely chop 1/2 cup onion and 1/2 cup celery.
  2. Step 2: In a large pot, melt 2 tbsp butter over medium heat. Add diced potatoes, onion, and celery, and cook for 5 minutes until softened.
  3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, then slowly pour in 2 cups chicken stock while whisking constantly to avoid lumps.
  4. Step 4: Add 8 oz smoked haddock (flaked into small pieces) and 16 oz local clams (with their liquid), then simmer for 15 minutes until potatoes are tender.
  5. Step 5: Stir in 1/2 cup heavy cream and 1 tsp dill, then cook for 2 more minutes until slightly thickened. Discard any unopened clams before serving.

Frequently asked questions

How long does Smoked Seafood Chowder with Local Clams and Potatoes take to make?

Total time is about 50 minutes (25 min prep + 25 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 Seafood Chowder with Local Clams and 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 smoked haddock from drying out.

Can I substitute ingredients in Smoked Seafood Chowder with Local Clams and 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 Seafood Chowder with Local Clams and 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 Seafood Chowder with Local Clams and 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.

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