Clam and Potato Chowder

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Curry paste and turmeric adds a warming twist to this classic clam chowder. This is hearty enough to enjoy as a light dinner.

recipe updated 19 Mar 2020


  • Onion icon
    2 (280g)
  • Nutmeg icon
    1 tsp (about 1)
  • Clams icon
    4⅛ cups
  • Butter icon
    25g (about 1¾ tbsp)
  • White wine icon
    White wine
    150ml (150ml)
  • Fish stock icon
    Fish stock
    1.2 liters (1200ml)
  • Curry paste icon
    Curry paste
    about ½ tsp (3g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ tsp (1g)
  • Potato icon
    500g (about 3)
  • Watercress icon
    150g (about 1¾ cups)
  • Lemon juice icon
    Lemon juice
    1 dash (1g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Stick blender
  • kCook icon Large saucepan
  • kCook icon Colander
  • kCook icon Large mixing bowl

Step preview

  1. Add clams to a clean colander
  2. Rinse
  3. Transfer content of colander to large mixing bowl
  4. Add butter and onion to a clean large saucepan
  5. Fry gently until soft - 7 min
  6. Add white wine to the large saucepan
  7. Boil
  8. Transfer content of large mixing bowl to large saucepan
  9. Cover
  10. Cook - approx 5 min
  11. Drain and reserve liquid
  12. Let cool
  13. Add fish stock, curry paste, ground turmeric and potato to the large saucepan
  14. Boil
  15. Simmer until tender and cover - 15 min
  16. Return
  17. Add watercress, nutmeg and lemon juice to the large saucepan
  18. Heat gently - 2 min
  19. Blend lightly with stick blender
  20. Season with salt & pepper to taste
  21. Serve
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