In a competitive market, menu innovation is the secret ingredient to maximizing profitability. Professional chefs and foodservice operator knows that diners are increasingly seeking creative, globally-inspired seafood dishes that deliver on both flavor and value. We always encourage operators to look beyond the traditional fried calamari appetizer and integrate this versatile protein into comfort classics.
We’re bringing you one of our new favorite chowder recipes: a creamy, briny, and utterly irresistible Calamari Corn Chowder with Clams and Mussels. This is more than just a soup; it’s a fully-loaded entrée that showcases a dynamic trio of high-quality shellfish and can become a seasonal signature item for your restaurant.
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Recipe: A New Twist on Clam Chowder
The key to this dish is the quality and prep-speed of the seafood. We start with 2.5 lbs of The Town Dock Calamari Rings. Why rings in a chowder? They offer the perfect bite-size tenderness and cook quickly—a crucial factor in a busy kitchen. Unlike many other calamari recipes, where the squid is quickly fried, here, the calamari is gently simmered for just 2–3 minutes at the very end, ensuring a tender texture that complements the creamy base. This minimal cook time and creative impact makes it an ultra-foodservice friendly addition to your line.
This chowder is a masterclass in layered flavor. It starts with an aromatic base of butter, olive oil, onion, celery, and garlic, spiked with fresh thyme and a hint of crushed red pepper flakes for depth. Dicing Yukon gold potatoes adds the necessary starch to create a hearty mouthfeel.
The seafood stock and dry white wine deglaze the pan and build the oceanic foundation. Next, we incorporate a full pound each of The Town Dock Clams and The Town Dock Mussels. These ingredients open directly in the simmering broth, naturally infusing the soup with briny flavor that only real shellfish can provide. Once the heavy cream and lemon juice are stirred in, the chowder is ready for its star: the calamari rings.
This soup is an excellent example of ideas for operators for increasing seafood consumption during the colder months. It’s a complete meal that feels gourmet but is surprisingly fast to execute. Introduce this as your daily special, feature it as a high-end “soup and sandwich” lunch option, or offer it as a comforting, hearty dinner. It’s a guaranteed hit and a definite candidate for the title of the best calamari recipe in a soup application.
Recipe: Calamari Corn Chowder with Clams and Mussels
Serves: 6-8
Ingredients:
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2.5 lb. The Town Dock Calamari Rings
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1 lb. bag The Town Dock Clams
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1 lb. bag The Town Dock Mussels
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3 tbsp. unsalted butter
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1 tbsp. olive oil
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1 large yellow onion, finely diced
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3 celery stalks, diced
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4 garlic cloves, minced
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1 1/2 tsp. fresh thyme leaves, plus more for garnish
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1/2 tsp. crushed red pepper flakes
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3 cups diced Yukon gold potatoes
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1 1/2 cups corn kernels, fresh or frozen
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3/4 cup dry white wine
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4 1/2 cups low-sodium seafood stock
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1 1/2 cups heavy cream
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1 lemon, juiced and zested, divided
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1 tsp. kosher salt
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1/2 tsp. freshly ground black pepper
Preparation:
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Heat butter and oil in a large soup pot or Dutch oven over medium heat. Add onion and celery, and cook until softened, about 5 minutes. Add garlic, thyme, and red pepper flakes, and cook until fragrant, about 1 minute.
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Pour in wine and deglaze pan, scraping up any browned bits. Stir in potatoes, corn and seafood stock, and bring mixture to a boil. Reduce heat to low and simmer until potatoes are tender, about 12-15 minutes.
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Add clams and mussels to the pot. Cover and cook until all have opened, about 6-8 minutes. Discard any that stay closed.
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Stir in heavy cream and lemon juice until combined. Add calamari, and simmer until heated through, about 2-3 minutes. Season chowder with salt and pepper. Garnish with lemon zest and additional thyme, and serve.
