Clam Chowder with Cod

A classic New England clam chowder featuring fresh clams, white fish, potatoes, and a creamy broth finished with parsley.

Dinner Fish Seafood Main Course Stew

Estimated Nutrition

Calories

288.1

kcal / serving

1152.4 kcal total

Carbs

15.3g

per serving

61.2 g total

Fat

18g

per serving

72.1 g total

Protein

16g

per serving

63.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

300

120

Meat

Small dice; or green bacon

NutsSeeds

piece

Bay Leaf

Fine shreds or crushed

pinch

Salt

To taste

pinch

White Pepper

Freshly ground

tbsp

Parsley

Freshly chopped

Other

piece

Wafer Biscuits

Chopped into small pieces

Seafood

piece

Clams

Large; or 32 small

100

Cod

Skinned and cut into 1cm pieces

Vegetables

110

Onion

Diced

225

Potato

Diced but not washed

Method

Scrub the clams and cook in a large pan with water until open.

Drain clams while reserving the liquor and cut the meat into 1cm pieces.

Melt butter in a pan and fry the pork or bacon until browned.

Add onions to the pan and fry until softened.

Simmer potatoes in milk, cream, and bay leaf until firm but cooked.

Add the pork, onions, and reserved clam liquor to the potato mixture and simmer for five minutes.

Add the cod fillets and simmer until the fish is cooked.

Stir in the clams, warm through, and season with salt and white pepper.

Serve in a tureen garnished with parsley and crushed biscuits.