The Ultimate Clam and Corn Chowder |
Bacon makes this creamy chowder even more decadent —the perfect comfort food for a cold winter’s night.
Ingredients
- 1/2 cup diced bacon
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 cup white wine
- 2 cups corn kernels
- 1 tbsp butter
- 1 tbsp flour
- 2 1/2 cups milk
- 1 cup clam juice
- 1 cup diced potatoes
- 1/2 cup canned clams
- 2 sprigs thyme
- 2 bay leaves
- salt and white pepper
- 1 1/2 lb littleneck clams (optional)
Directions
1. In a large pot over medium-high heat, sauté bacon for 2 to 3 minutes, or until fat has rendered and bacon is crispy. Add onion and carrot and stir until slightly softened, about 2 to 3 minutes. Add celery and sauté another 2 to 3 minutes. Add white wine and simmer 2 to 3 minutes to allow liquid to reduce slightly.
2. Meanwhile, in a dry skillet, toast corn for 2 to 3 minutes, or until lightly charred and golden. Remove from heat.
3. Add butter and flour to wine mixture. Stir until butter has melted, about 1 to 2 minutes. Add milk, clam juice, potatoes, canned clams, thyme, bay leaves, and charred corn. Simmer, covered, about 15 to 20 minutes, or until potatoes are tender. Season soup with salt and white pepper.
4. Add littleneck clams to soup and cook until clams open, about 7 to 10 minutes.
Excerpted from The Main: Recipes by Anthony Sedlak, Whitecap Books | March 3, 2011 | Hardcover.
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