CLAM CORN CHOWDER RECIPE RECIPES

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CLAM AND CORN CHOWDER RECIPE | FOOD NETWORK



Clam and Corn Chowder Recipe | Food Network image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 onion, diced
1 carrot, peeled and diced
1 celery rib, washed and diced
4 ears corn, husked and kernels removed
6 baby red new potatoes, unpeeled, washed and diced
1 quart clam juice
1 cup dry white wine
3 1/2 pounds Littleneck clams, Manila clams or Cockles in the shell
1 Italian Roma tomato, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
1 jalapeno chile, stemmed, seeded, if desired
1 bunch cilantro, leaves only, chopped
Juice of 1 lime
1/2 teaspoon freshly ground black pepper
Salt to taste

Steps:

  • Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
  • Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
  • Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.

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

Categories     Healthy Corn Chowder Recipes

Total Time 45 minutes

Number Of Ingredients 15

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

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