CLAM AND CORN CHOWDER RECIPE RECIPES

CLAM & CORN CHOWDER RECIPE | EATINGWELL

Clam & Corn Chowder Recipe | EatingWell image

Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier—and faster—than the traditional cream-laden version, but just as luscious.

Provided by Breana Lai Killeen, M.P.H., RD

Total Time 45 minutes

Number Of Ingredients 15

Ingredients

2 ears corn, husked
2 strips bacon, chopped
2 tablespoons butter
2 cups diced onion
1 cup diced celery
3 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
? cup white whole-wheat flour
3 (6.5 ounce) cans chopped clams, drained, juices reserved
2 cups clam juice
4 cups diced waxy potatoes, such as yellow or red
2 cups whole milk
½ teaspoon ground pepper
? teaspoon salt

Steps:

Cut kernels from corn cobs. Reserve the cobs.
Add the corn kernels and bacon to a large pot. Cook over medium-high heat, stirring occasionally, until the bacon is crisp and the corn starts to brown, about 6 minutes. Using a slotted spoon, transfer the bacon and corn to a small bowl.
Add butter, onion, celery, garlic, thyme and bay leaf to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Stir in juices from the cans, clam juice and the reserved corncobs. Cook, stirring occasionally, until thickened, 1 to 2 minutes. Add potatoes and bring to a boil. Reduce heat to maintain a simmer; cover and cook until the potatoes are tender, 12 to 15 minutes. Discard the corncobs, thyme sprigs and bay leaf.
Stir in clams, milk, pepper and salt. Add half of the reserved bacon and corn. Cook, stirring, until hot, 1 to 2 minutes. Serve topped with the remaining bacon and corn.

Nutrition Facts : Calories 344 calories, CarbohydrateContent 43 g, CholesterolContent 97 mg, FatContent 11 g, FiberContent 5 g, ProteinContent 23 g, SaturatedFatContent 5 g, SodiumContent 798 mg, SugarContent 9 g

CREAMY CORN & CLAM CHOWDER RECIPE | LAND O’LAKES

Creamy Corn & Clam Chowder Recipe | Land O’Lakes image

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.

Provided by Land O'Lakes

Categories Lunch Shellfish Soup Corn Chowder Soup Soup and Stew Main Course Vegetable Soup and Stew Main Course Seafood Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 6 (1 1/4-cup) servings

Number Of Ingredients 12

Ingredients

2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 1/2 cups) potato, peeled, chopped
1 cup Land O Lakes® Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves *
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired

Steps:

Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 250 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 1040 milligrams, CarbohydrateContent 28 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 19 grams

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