Clam
and Sweet Corn Chowder
Recipes
From Home
By David Page
Artisan Publishers
Every year at the chowder contest in Greenport,
Long Island, we are saddened to note that there
are fewer New England-style white chowders entered in the
contest. We are both white chowder fans, and we make ours
with littlenecks, one of the
smallest of the hard-shell clams, which are usually
under two inches across. Be sure they are alive when you
buy them; their shells should be closed tightly. Use them
the same day you purchase them.
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Ingredients
- 5 slices bacon, diced (1/4-inch dice)
- 1 small yellow onion, cut into 1/4-inch dice
- 1 medium leek, cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 fresh bay leaf
- 3 fresh thyme sprigs
- 4 cups Vegetable-Corn Stock (page 63)
- 3 ears sweet corn, kernels cut off the cobs (see Note)
- 3 cups peeled and diced white potatoes (1/2-inch dice)
- 36 littleneck clams, shucked and chopped, or
- 2 (8-ounce) jars chopped clams, drained
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 teaspoons paprika
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Instructions
Cook the bacon in a large soup pot over medium heat until
crisp. Pour off all but 2 tablespoons of the fat and add
the onions, leeks, celery, garlic, and bay leaf to the pot.
Continue to cook over medium heat until the vegetables
are softened, 4 to 5 minutes. Add the thyme, stock, corn,
and potatoes and simmer until the potatoes are tender,
7 to 10 minutes.
Add the clams and cream and simmer until the
clams are warmed
through, 2 to 3 minutes. Season with salt and pepper. Ladle
the hot soup into bowls and garnish with the parsley and
paprika.
SERVES 6.
Note: If you don't have the stock on hand,
reserve the corn cobs for making it.
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