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Clam Chowder with Corn
Clam Chowder with Corn
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Irresistible Clam Chowder with a twist - New England style with corn, hard shell clams, potato, and creamy goodness.
Ingredients:
  • About 6 pounds of quahog or cherrystone clams
  • 1 tablespoon unsalted butter or extra virgin olive oil
  • 4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed)
  • 2 cups chopped onion
  • 1 tablespoon all-purpose flour (less or more, depending on how thick you want the soup)
  • 1 cup dry white wine, like a Sauvignon Blanc (or 2 tablespoons white or cider vinegar, or lemon juice)
  • 2 pounds potatoes (russets or Yukon gold), peeled and diced
  • 1 to 2 cups water
  • 1 bay leaf
  • 2 sprigs thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne)
  • 1 1/2 cups corn (frozen is fine)
Instructions:
  • Clean and prep clams: Rinse and scrub clams to remove dirt. Submerge them in a bowl of cold, salted water and chill for 30 minutes to 1 hour to help clams release grit. Discard any broken or open clams that do not close when touched.
  • Steam the clams in a large pot with half an inch of water. Cover and bring to a boil, cooking until they open, about 5 to 10 minutes. Watch for any foaming. Transfer clams to a bowl with a slotted spoon. Strain remaining liquid through a sieve, saving 2-3 cups. Remove clams from shells, discarding shells. Roughly chop clams, yielding 1 1/2 to 2 cups.
  • In a large, thick-bottomed pot, cook the salt pork until browned in its own fat or with butter/oil over medium heat. Add a bit of water if needed to help render the fat from the salt pork.
  • Sauté onion: Sauté the chopped onion in the pan until translucent, stirring occasionally, for about 5 minutes.
  • Sprinkle flour over the onions and stir until coated. Cook the flour for 1-2 minutes. Gradually pour in the white wine, stirring constantly.
  • Enhance flavor and consistency: Place potatoes into the pot and pour in 2 to 3 cups of the reserved clam steaming liquid along with a cup of water until potatoes are fully submerged. Adjust with a touch more water or clam liquid if needed. Season with bay leaf, thyme, black pepper, and Old Bay. Bring to a boil, then simmer covered for 10 minutes. Add corn if desired and cook for an additional 5 minutes or until potatoes are tender.
  • Warm Cream: While the potatoes cook, gently warm a cup of cream in a small saucepan until steaming.
  • Once the potatoes are tender, incorporate the chopped clams and turn off the heat. Gently mix in the warmed cream. Season to taste and fold in the fresh parsley. Remember to avoid simmering after adding the cream to prevent curdling. Enjoy with oyster crackers or rustic bread.

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