Cincinnati Clam Chili

Frozen Chopped Sea Clam chili topped with shredded cheddar cheese and served over tender elbow macaroni noodles.

Yield: 4 Serving


Heat the vegetable oil in a medium sauce pot on medium heat. Add in the onion and jalapeño peppers, then cook for 3-4 minutes, or until the onions are translucent. Add in the garlic, tomato paste, chili powder and cumin, then cook for another minute. Deglaze the pot with the water, then add in the lemon juice and condensed tomato soup. Bring the soup to a simmer, then simmer for 8-10 minutes, or until it has reduced. Add in the Frozen Chopped Sea Clams, white beans, salt and black pepper, then simmer for another 5-6 minutes, or until the clams are fully cooked. Garnish with sour cream and scallions.


½ lb.            Frozen Chopped Sea Watch Sea Clams, thawed
2 Tbsp.        Vegetable Oil
½ Cup         Onion, Diced
½ Cup         Jalapeño Peppers, diced
1 Tbsp.        Garlic, minced
2 Tbsp.        Tomato Paste
1 Tsp.           Chili Powder
2 Tsp.           Cumin
2 Cups         Water
1 Tbsp.         Lemon Juice
2 Cups         Condensed Tomato Soup
1 Cup           White Beans, drained
To Taste       Salt & Black Pepper
Garnish        Sour Cream
Garnish        Scallions

Product Codes

Sea Watch: DC31 4/5lb

Sea Watch: D147 4/5lb