Clam Chowder with Indian Spices & Coconut

Creamy, spiced clam soup with coconut milk, potatoes & bold Indian flavors

Prep Time15

Cook Time25

Course: Main Course

Servings:

Calories: 1459kcal

Prep the clams: Steam frozen clams in a pot with a splash of water or broth until they open (6–8 min).
Discard any unopened ones. Remove meat from shells and strain the clam broth through a fine sieve.
Cook the base: Heat ghee. Add mustard seeds and let them pop. Add onion, garlic, ginger, and chili. Sauté until soft. Stir in turmeric, coriander, and garam masala. Toast for 30 seconds. Add diced potato and carrot. Mix well.
Simmer: Pour in broth + strained clam liquid. Simmer for 10–12 minutes, until vegetables are soft. Add coconut milk, bring to a gentle boil.
Finish with clams: Stir in shelled clams. Let warm through for 2–3 minutes (don’t boil). Season with salt, pepper, and a splash of lemon juice or tamarind.
Serve: Top with fresh cilantro and optional toasted, slightly crushed cumin seeds or a drizzle of chili oil. To toast cumin seeds, dry-roast them in a hot pan for 1–2 minutes until fragrant, then lightly crush. Serve in a hollowed-out, oven-crisped bread bowl if you like – and scoop the bread as you go.

Clams: If you're using fresh clams, steam them until they open, then remove the meat and reserve the cooking liquid (strain it well). Canned clams also work — just rinse them and skip the steaming step.
Clam liquid: The reserved clam broth adds lots of flavor. If it's too briny or fishy, dilute it with water or vegetable broth before using.
Spice levels: The chili is optional — leave it out for a milder chowder or add more if you want some heat. You can also finish with a swirl of chili oil for spice and color.
Texture tip: For a thicker chowder, mash a few of the potatoes before adding the coconut milk.
Tamarind vs. lemon: Tamarind gives a more complex, tangy finish — but lemon juice works great too. Add just a little at the end and taste as you go.
Bread bowl: If serving in bread, make sure it’s sturdy (like sourdough or dense rye), and bake it for a few minutes before filling to keep it from getting soggy.
Make ahead: This chowder actually tastes even better the next day — the flavors deepen overnight. Just reheat gently without boiling.

Add corn: Stir in a handful of sweet corn kernels for a nod to classic New England chowder and a little extra sweetness.
Swap the clams: Use peeled prawns, white fish, or mussels if you don’t have clams — or mix a few for a seafood medley.
Make it vegan: Skip the clams and use diced mushrooms (like shiitake or oyster) and a bit of nori for that ocean flavor. Use veggie broth and a splash of soy sauce for extra umami.
Coconut cream upgrade: Replace part of the coconut milk with coconut cream for a richer, more indulgent version.
Spinach or kale: Add a handful of baby spinach or chopped kale at the end for color, texture, and extra nutrition.
Tandoori version: Roast the clams (or shrimp) in tandoori-style spices before adding them to the chowder for a smoky twist.
Papadam topping: Crumble some crispy papadams on top just before serving for crunch and contrast.