Warming Clam, Oyster, And Pumpkin Stew Recipe

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!

Clam and Oyster Pumpkin Stew
Serves two to three
  • 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)
  1. In a stockpot over medium-high heat, fry bacon until crispy, then remove from pan and set aside.
  2. In remaining bacon grease, saute onions, celery, leek, and parsnips until slightly soft, about five minutes.
  3. Add pumpkin and Italian seasoning and cook for one minute, until fragrant.
  4. Add clams and clam juice, oysters, bay leaf, salt, miso paste, brewer’s yeast, and collagen. Break up miso paste into the liquid, cover and turn down to simmer for 10-15 minutes until parsnips are soft and flavors meld.
  5. Remove bay leaf and stir in fish sauce.
  6. Ladle into bowls, top with crispy bacon and chili flakes, and enjoy!


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