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18Ingredients
45Minutes
690Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. avocado oil (or organic canola oil)
- 1 onion (large, diced)
- 1 cup chopped celery
- 1 Tbsp. chopped garlic
- 3/4 tsp. thyme (or 1 ½ teaspoon chopped fresh)
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. pepper (preferably white pepper)
- 1/4 tsp. fennel seeds
- 1 pinch nutmeg
- 1/2 cup dry white wine
- 16 oz. bottles clam juice (lower sodium, such as Bar Harbor)
- 2 1/2 cups reduced sodium chicken broth (divided)
- 4 red potatoes (medium, peeled if desired, cut into ½-inch cubes)
- 1/3 cup all purpose flour (or 2 tablespoons cornstarch)
- 1 lb. clams (raw shucked, * ingredient note)
- 8 oz. Alaskan cod (or Sablefish, cut into chunks)
- 1/2 cup half and half
- chopped parsley (or chives for garnish, optional)
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Directions
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol50mg17% |
Sodium1570mg65% |
Potassium1470mg42% |
Protein33g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate95g32% |
Dietary Fiber4g16% |
Sugars16g |
Vitamin A15% |
Vitamin C50% |
Calcium30% |
Iron90% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Gail 5 years ago
I made this as close to the recipe as I could, instead using olive oil, regular Bar Harbor clam juice (because low sodium was not available), canned Bar Harbor clams and haddock instead of the cod/sablefish. It was EXCELLENT! I was unsure if the broth would have enough flavor without having any kind of bacon or salt pork, but the fennel seeds give it a healthier little kick of taste instead. The note about including the small amount of half & half in a "healthy" recipe was spot on! It gave it a wonderful creaminess without getting being thick or triggering guilt. I took a cup to a local gourmet shop owner and she said it may have been the best seafood chowder she's ever had (and I live in New England!) This will be a definite each winter in my soup rotation.