Smokey Clam and Corn Chowder

This hearty and healthy recipe for clam and corn chowder has all the traditional flavors you expect from a chowder, with a burst of freshness from the corn and a rich, smokey flavor from the smoked paprika. This is a favorite for any time of year.
Course Appetizer, Side Dish
Keyword chowder, clam, corn, potatoes


  • 1 Tbsp. olive oil
  • 2 leeks including 2’ of green top cleaned and chopped
  • 1 cup celery diced
  • 11/2 cups diced Yukon Gold potatoes
  • 1/2 tsp. fresh or dried thyme
  • 1/4 tsp. ground cayenne pepper
  • 1/2 tsp. smoked paprika
  • 16 oz MSC certified sustainable seafood stock
  • 1 8 oz MSC certified sustainable seafood clam juice
  • 1 cup half and half
  • 2 6.5 oz tins MSC certified sustainable chopped sea clams with liquid
  • 1 cup of fresh corn off the cob can use frozen
  • Fresh ground pepper to taste
  • 1 tsp. salt
  • 3 Tbsp. fresh chives chopped
  • 1 Tbsp. cream sherry optional


  1. In a heavy bottom stock pot add leeks, celery and potatoes and sauté for 5 minutes over medium heat.
  2. Add cayenne, thyme, clam juice, half and half and simmer for 30 minutes.
  3. Add corn and simmer for 5 minutes.

  4. Add clams to the broth and bring to a simmer. Add sherry, smoked paprika and season with salt and fresh, cracked pepper to taste.
  5. Ladle chowder into bowls and garnish with fresh chopped chives

I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.