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Photo of Creamy seafood chowder by WW

Creamy seafood chowder

3 - 10
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
The classic chowder is a meal on its own and the clams give it an extra depth of flavour.


Olive oil

1 tbs


1 whole, thinly sliced


1 stick(s), thinly sliced

Fennel bulb(s)

1 small, fronds reserved, thinly sliced

Plain flour

2 tbs


500 g, peeled, cut into 1.5cm pieces

Fish stock

2 cup(s), (500ml)

Raw peeled prawns

12 small, peeled

Ling, raw

400 g, cut into 3cm pieces

Calamari or squid, raw

40 g, 2 x cleaned squid hoods, thinly sliced

Skim milk

1 cup(s), (250ml)

Frozen corn kernels

cup(s), kernels (110g)

Fresh tarragon

1 tbs, chopped


500 g, (buy 1kg pot-ready vongole/clams)


  1. Place the clams and 1 cup (250ml) water in a large saucepan over high heat. Cook, covered, for 5 minutes or until the clams open. Drain. Reserve 12 clams. Remove meat from remaining clams, discarding shells.
  2. Heat the oil in the same pan over medium heat. Cook the leek, celery and fennel for5-7 minutes or until softened. Add flour and potato and stir to coat. Gradually stir in stock and 2 cups (500ml) water and bring to the boil.
  3. Reduce heat and simmer, uncovered, for20 minutes or until the potato is tender. Add the prawns, squid, fish, milk, corn and the clam meat. Cook, uncovered, for3 minutes or until the prawns and fish are just cooked through.
  4. Ladle the chowder into 4 bowls. Season with pepper. Top with the reserved clams, tarragon, and the reserved fennel fronds.