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Oyster And Clam Chowder


Wonderful oceany chowder with oysters and clams in every bite, highlighted by the fresh greenness of parsley and tarragon, the warmth of the nutmeg, and the spicy hot paprika infused oil.

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Rate this recipe 4/5 (10 Votes)


  • Chowder:
  • 1 TB Extra Light Bertolli Olive Oil
  • 2 TB Land o' Lakes Unsalted butter
  • 2 potatoes, diced
  • 1 bay leaf
  • 1 large onion, chopped
  • 3 celery stalks, cliced
  • 1/4 cup flour
  • 1 51 oz. can clams with liquid
  • 2-3 dozen shucked oysters
  • 1 cup heavy cream
  • fresh grated nutmeg
  • fresh parsley and tarragon
  • freshly ground pepper
  • Hot Paprika Infused Oil:
  • 4 TB hot paprika
  • 1 cup vegetable oil



Step 1

For Chowder:

Heat pan, add olive oil and butter and heat.
Saute potatoes along with bay leaf in
1 TB Bertolli Extra Light Olive Oil and 1 TB Land O' Lakes butter for about 10 minutes.

Add in another TB butter, melt and
saute celery and onion and saute about 4 minutes over medium low heat.

Stir in 1/4 cup flour and cook for 1 minute to get rid of the raw taste.

Add in clams and their liquid, slowly,
stirring to thicken the chowder.
Add in 1 cup heavy cream.
Add in oysters just to heat through.

(I had steamed my oysters first before shucking, so I just needed to heat them through. If you use raw oysters, cook 2-3 minutes.)

For Hot Paprika Infused Oil:
Heat paprika in a sauce pan over low heat, until it starts to smoke. Do not let it burn. Pour in oil, heat. Remove from heat. When cooled, pour into a squirt bottle and store in fridge. When ready to use, nuke for about 20 seconds to liquify.

Serve with a sprinkling of grated nutmeg, freshly ground pepper, chopped fresh parsley and tarragon, and a drizzling of hot paprika infused oil.

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