Quahog Chili

Dive into coastal-inspired comfort with this hearty Quahog Chili, a seafood twist on the classic chili recipe that's bursting with bold flavors and satisfying textures. Featuring tender minced quahog clams, aromatic spices like chili powder and smoked paprika, and a base of rich crushed tomatoes and fish stock, this dish harmoniously merges land and sea. Packed with vibrant vegetables like red bell pepper, celery, and onion, and studded with protein-rich kidney beans, it’s both nutritious and delicious. Perfect for cozy evenings, this one-pot meal is ready in under an hour and pairs beautifully with crusty bread or a bed of rice. Treat your taste buds to a unique blend of briny depth and smoky spice with this Quahog Chili—a showstopper for seafood lovers and chili enthusiasts alike!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Quahog clams (fresh or canned, minced)
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 2 stalks Celery stalks, diced
• 1 28-ounce can Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 cups Fish stock (or clam juice)
• 1 15-ounce can Kidney beans, drained and rinsed
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for 3–4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, red bell pepper, and celery. Cook for an additional 4–5 minutes, stirring occasionally.

Step 4

Add the chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables with the spices.

Step 5

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 6

Pour in the crushed tomatoes and fish stock (or clam juice). Stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally.

Step 8

Add the minced quahog clams, kidney beans, salt, and black pepper to the pot. Stir well and let the chili cook for an additional 10–15 minutes.

Step 9

Taste and adjust seasonings as needed. If the chili is too thick, add a bit more fish stock or clam juice to reach your desired consistency.

Step 10

Serve the chili hot with a sprinkle of chopped parsley on top, if desired. Pair with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	2148.9 grams (2148.9g)

Amount per serving	% Daily Value*
Calories	1422

Total Fat 38.20g	49%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 2.70g
Cholesterol 167mg	56%
Sodium 3469mg	151%
Total Carbohydrate 161.70g	59%
Dietary Fiber 45.20g	161%
Total Sugars 42.10g
Protein 108.10g	216%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 32mg	178%
Potassium 5279mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 30.4%

Carbs: 45.5%