Main course Recipes

Clam and Corn Chowder

September 1, 2011

Not sure if it was hurricane Irene passing through New York that evening or the realisation that August was almost over and I still hadn’t made it to the shore, but that warm and homey chowder just seemed like the perfect antidote to a dark and stormy Saturday night.

A fresh and light take on this New England summer staple, the below recipe is surprisingly easy to make.

Clam and Corn Chowder
adapted from Gourmet Magazine

3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream

Clam Chowder

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes.

Clam Chowder

Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered.

Clam Chowder

Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Clam Chowder

Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Clam Chowder

Serve with a loaf of crusty bread…

Clam Chowder

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  • FlyingCuillère September 18, 2011 at 11:48 pm

    J’ai faim!! j’ai besoin d’une cuillère de cette soupe!! question — instead of buying clam juice in a can, can I boil the clams in water and use the jus? Dying to try this recipe out!!

    • Sandra September 22, 2011 at 11:55 am

      Thanks! :-) You can make your own clam juice by steaming clams over a bit of white wine – the juice from the clams will fall into the wine, making it a more concentrated and flavorful juice than boiling them in water which would dilute the precious liquid!

      You can also substitute the clam juice with fish stock if it’s more readily available; it usually still gives pretty good results.
      Enjoy!