Coconut Lime Cod and Clam Chowder

Chowder that’s more of a meal

Serve with really good dinner rolls and plenty of salted butter. Adapted from the Coconut Lime Shrimp and Cod Chowder recipe on The Healthie Foodie website.


6.5 oz clams
1/2 lb cod fillet, cut into 1″ cubes
1 small clove garlic, minced
2 Tbl fresh lime juice
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp red pepper flakes
1 Tbl extra-virgin olive oil
1 small yellow onion, chopped
1 small red bell peppers, chopped
1 medium ripe tomato, diced
2 Tbl fish stock or clam juice
2 tsp cornstarch
1 Tbl water
1/3 cup full fat coconut milk
2 Tbl fresh chopped cilantro


  1. In a large bowl, combine the clams, cod fillet, garlic, lime juice, salt, pepper and chili pepper flakes; return to the refrigerator.
  2. Next, in a medium saucepan, heat the olive oil over medium heat.
  3. Add onion and cook, stirring occasionally, until just translucent and softened, about 2 minutes.
  4. Add bell peppers and continue cooking for about 2 minutes, stirring occasionally, until softened.
  5. Add fish stock and cook for an additional minute.
  6. Add the clams and chunks of cod, along with their marinade. Stir.
  7. Add diced tomatoes and cook 8-10 minutes, until the clams and fish are just opaque throughout and the mixture has released plenty of liquid.
  8. Dilute cornstarch in water and delicately stir that in the chowder; bring back to a simmer, cook for a full minute.
  9. Turn off heat.
  10. Delicately stir in coconut milk and chopped cilantro.
  11. Serve immediately.

This recipes serves two people.
Approximately 376 calories per serving.

2 thoughts on “Coconut Lime Cod and Clam Chowder”

    1. Suzanne Trevellyan

      Oops. I occasionally revise this recipe and it looks like I forgot to change shrimp to clams. Thank you for letting me know. Recently I’ve started substituting mussels for the clams. It’s a very versatile recipe.

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