Clam Chowder

The weather here has been quite lovely, but there’s definitely a fall chill in the air.

Because chilly weather goes hand in hand with soup, (and because I recently ordered sustainable Manila clams from Vital Choice), I made clam chowder for the very first time.

This soup is adapted from Donna Hay Magazine, a publication I only recently discovered (and with which I’m already totally and completely in love). I highly recommend it; the photography is stunning and the recipes are terrific.

Clams are very nutritious: they are particularly high in protein and minerals including iron.

This New England clam chowder, embellished with plenty of vegetables and herbs, is lighter than most versions of the soup. It’s nourishing and extremely satisfying…I can’t wait to make it again.

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This Clam Chowder is my entry for Weekend Herb Blogging #256. This week’s host is Chris of Mele Cotte. WHB is managed by Haalo…please see this post for more information!

More Tasty-Looking Clam Recipes:
Miso Soup with Clams, Shiitake Mushrooms and Wakame from La Fuji Mama
Ginger and Clam Soup from Rasa Malaysia
Clams and Mussels in Tomato Broth from Mangiandobene

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Recipe for Clam Chowder

inspired by Donna Hay Magazine
as with all of my recipes, use local and organic ingredients whenever possible


  • *1 tablespoon olive oil
  • *1 tablespoon organic butter
  • *2 small or 1 medium onion peeled and chopped
  • *3 garlic cloves peeled and minced
  • *1 tablespoons minced fresh herbs I used a combination of lemon thyme and sage
  • *1 large potato scrubbed and diced
  • *1 large carrot scrubbed and diced
  • *1 cup finely chopped kale
  • *4 cups fish chicken, or vegetable stock
  • *1 pound clams I used Vital Choice sustainable Manila clams, which are shipped frozen
  • *1 cup raw or organic milk or a combination of milk and cream
  • *pinch of smoked paprika
  • *course sea salt and fresh ground black pepper
  • *minced fresh parsley


  • 1. Heat olive oil and butter over medium high heat. Add onion, garlic, and herbs. Cook for 4-5 minutes.
  • 2. Add potato and carrot, and kale, along with the stock, and bring to a boil.
  • 3. Reduce heat and simmer for about 20 minutes. Add clams and milk, and cook for about 4 minutes.
  • 4. Stir in milk, paprika, salt and pepper. Garnish with fresh parsley before serving.

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12 thoughts on “Clam Chowder”

  1. Yum that sounds great. I made a recipe from her “No time to cook” cookbook the other day and it was one of the most simple and flavoursome dishes I have ever cooked.

  2. Pingback: Tweets that mention Clam Chowder | Healthy Green Kitchen --
  3. Pingback: Weekend Herb Blogging #256: The Round Up
  4. This looks like the perfect comfort food! I love that you can ID all that’s in the chowder! :)

    Thanks for participating. The round up should be up shortly.

  5. I enjoy clam chowder, but my stomach often struggles with the cream. Thank you including a lighter recipe. This looks delicious, and I imagine it would be perfect on a cool fall evening with a crusty loaf of Italian bread. Thank you so much for sharing!

  6. This is what I need to chase away my flu…Seriously, it is a lovely recipe. I need to find out where my fish market gets their clams.

  7. Looks like a wonderful recipe! Clam chowder is up there on my list of favorite comfort foods. I really like your addition of kale–What a great idea! A lot of clam chowders are too heavy for me, but I love how light this one looks.

  8. This chowder sounds fantastic! I love the addition of kale (and the lack of bacon–I don’t eat red meat). I’m a fan of Donna Hay too. The magazine always inspires me.