In the throes of winter, all I want to eat is soup. All day, every day. I’m also always looking for ways to sneak more obscure seafoods into my diet. Since it’s tough to find opportunities to eat oysters and clams regularly, I created this pumpkin chowder that hits all my criteria for soup in one bowl: it’s comforting, nutritious, and over-the-top delicious.
I love this recipe because it’s packed with umami flavor from the addition of miso, bacon, fish sauce, and brewer’s yeast. The oysters pack a mineral punch with their high zinc content and the clams lend a hand with a hefty helping of iron. Coconut milk adds healthy fat, a scoop of collagen ups the protein content, and the pumpkin brings in the fiber.
If you don’t have all of these ingredients, don’t stress. Simply leave them out or substitute something else in their place. Stews and soups are forgiving, so taste as you go along, and after awhile, you’ll have created a favorite recipe of your own!
Save PrintClam and Oyster Pumpkin Stew Serves two to threeIngredients
- 5 slices bacon, diced
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 leek, white part sliced
- 2 parsnips, peeled and chopped
- 1 16-oz. box of pureed pumpkin
- 2 tsp dried Italian seasoning
- 2 6.5-oz. cans of clams with juice reserved
- 1 can smoked oysters, juice discarded
- ½ can full-fat coconut milk
- 1 bay leaf
- 1-2 teaspoons sea salt or herbed salt (more if omitting miso paste)
- 1 tbsp miso paste
- 1 scoop brewer’s yeast
- 2 tbsp grass-fed collagen (optional)
- 1 tsp fish sauce
- Sprinkle of chili flakes, to finish (optional)