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  • Writer's pictureArthur Adam Housley

Clam and Mussel Chowder

This is a healthier version of the classic and not as thick, but still filling and full of flavor. This can be made with fresh or frozen shellfish and you can also alter the recipe by using clams and mussels in the shell. I wanted this to be this time....frozen.


2 large cans of not will use the juice

1 pound of frozen mussles 2 large red-skinned potatoes peeled and cubed

6 Cloves of minced garlic

2 cups vegetable broth

2 bay leaves

1 cup of half and half

2 cups of milk

2 stalks of celery chopped

1 cup of corn (optional)

1 tablespoon of thyme

2 salt and pepper to taste

1 tablespoon Old Bay Seasoning

1 teaspoon seafood seasoning

1 white onion diced

2 scallions chopped

1 tablespoon of paprika

2 tablespoons plain greek yogurt

2 tablespoons of garlic spread

For Garnish

2 tablespoons chives chopped

6 slices of bacon cooked and chopped

Parsley chopped


  • Heat two tablespoons of oil in a large saucepan and add onions and scallions and celery. Cook for 3-5 mins, or until they are translucent. Add potatoes, clams with juice and vegetable (or chicken) broth. Bring to a simmer and add spices and mussels and then cover and cook for about 10 mins.

  • Uncover and then stir in the milk, garlic sauce, yogurt and half and half. Stir together and add more spices to taste. You can also add flour to thicken. This should all cook within 5 minutes and cook on medium heat.

  • Serve and garnish!

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