Halibut and Clam Chowder Halibut and Clam Chowder

Halibut and Clam Chowder Image by: Halibut and Clam Chowder Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2006



In large saucepan, heat oil over medium heat; fry onion, garlic, celery, potato, thyme and salt, stirring occasionally, until softened and slightly golden, about 10 minutes.

Add tomatoes, chicken stock and tomato paste; bring to boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.

Meanwhile, cut fish into 1-inch (2.5 cm) pieces; add to pan. Add clams, green pepper and corn; simmer, covered, over medium-low heat until fish flakes easily when tested, about 5 minutes.

Nutritional facts Per serving: about

  • Sodium 617 mg
  • Protein 26 g
  • Calories 271.0
  • Total fat 6 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g


  • Iron 52.0
  • Folate 24.0
  • Calcium 12.0
  • Vitamin A 13.0
  • Vitamin C 87.0
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Lunch & Dinner

Halibut and Clam Chowder