Clams, Corn And Squash Stew

Meal Type: Soups

Colourful and healthy comfort food! Delicious clams, corn and squash come together in this stew loaded with Feel Good Fuel and makes a hearty dinner.


  • 1 can (142 g) Ocean’s Whole Baby Clams, drained
  • 4 cups chicken broth
  • 1 large butternut squash peeled, seeded and cut into 1-inch cubes
  • 4 cups fresh corn kernels or 3 cups of frozen corn
  • ¾ cup chopped basil leaves
  • 1 can (19oz) kidney beans, drained and thoroughly rinsed
  • ¼ cup plus 2 tbsp of olive oil
  • 1 large onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp hot paprika
  • Salt and pepper, to taste

Product Used


  1. In a large pot bring stock, squash and corn to a boil. Cover and simmer over moderately low heat until squash is just tender, about 15 minutes.
  2. Transfer 3 cups of the squash mixture to a blender along with some liquid and ½ cup of the basil. Puree the mixture in a blender. Return the puree to the pot, add the kidney beans and heat through for 2 minutes. Keep warm.
  3. Meanwhile, in a large fry pan, heat 2 tbsp of oil. Add the onion, green pepper, cumin, oregano, and 1 tsp of paprika. Sauté over medium-high heat, stirring occasionally until onion is softened for about 6-8 minutes. Add onion mixture to the stew as well as the drained clams. Stir to combine and season with salt and pepper to taste.
  4. In a small saucepan, heat the remaining ¼ cup of oil. Add the remaining 1 tsp of paprika and cook over low heat until fragrant for about 5-7 minutes.
  5. Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining ¼ cup of chopped basil and serve.

Tips and Tricks

Serve with crusty bread and a tomato salsa.

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