This steaming bowl of Clam and Corn Chowder is perfect for all seafood fans out there. It has always been in the list of no-fuss comfort foods, simply because it is a one-dish meal that is easy to prepare. It gives you flavors of succulent seafood, sweet corn, crusty and salty bacon, and a complete aroma of spices .
Clam And Corn Chowder
This steaming bowl of Clam and Corn Chowder is perfect for all seafood fans out there. It has always been in the list of no-fuss comfort foods, simply because it is a one-dish meal that is easy to prepare. It gives you flavors of succulent seafood, sweet corn, crusty and salty bacon, and a complete aroma of spices.
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RateServings: 8
Ingredients
- 1 kg Clams well-scrubbed
- 2 medium Red Onion cut into big dice
- 2 liters Water
- 200 gms Bacon cut into 1/2-inch pieces, 8-10 slices
- 2 tbsp Red Onion chopped coarsely
- 2 tbsp Garlic chopped finely
- 2 tbsp Scallions cut into slices
- 1 tsp Dried Oregano
- 2 tbsp Fresh Parsley chopped finely
- 1 cup Water
- 3 cups Clam Broth
- 2 Dried Oregano
- 2 tbsp Fresh Parsley chopped finely
- 1 cup Water
- 3 cups Clam Broth
- 400 ml Heavy Cream
- 1 cup Corn Kernels drained
- 400 gms Potatoes cut into 1/2-inch cubes
- 1 tbsp Cornstarch
- 2 tbsp Water
- Sea Salt to taste
- 5 ml Heavy Cream
- 1 cup Corn Kernels drained
- 400 gms Potatoes cut into 1/2-inch cubes
- 1 tbsp Cornstarch
- 2 tbsp Water
- Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Once the clams are cleaned and scrubbed, disregard the ones that are already opened.
- Put the water, onions and clams in a large pot. Bring it to boil over medium heat. Once the clams are opened (disregard the ones that did not open), drain them. Reserve the broth and set aside. Let the clams cool slightly, then pull meat from shells. Reserve at least 16 pieces of clamshells with meat intact for garnish.
- Cook bacon in a 3-5-quart heavy pot over medium heat until fat is rendered, and bacon begins to brown and crisp.
- Remove 1/4 of the cooked bacon (for garnish) and transfer to paper towels and drain. Set aside.
- Add the onions, scallions, and garlic to the pot and cook, stirring often, until onion is translucent.
- Add 3 cups of reserved broth and 1 cup of water, potatoes and oregano. Bring to simmer; cook until potatoes are tender.
- Gradually add the cream, stirring constantly. Bring to simmer, about 10 minutes.
- Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry.
- Stir into the chowder. Return to boil to thicken.
- Once it starts to thicken, add the corn and clam meat, and simmer for 5 minutes more.
- Season with salt, if needed. Season with freshly ground black pepper and paprika.
- Divide chowder among bowls. Garnish with bacon bits, reserved clamshells with meat, chopped parsley, oyster crackers or toasted bread.
Notes
Opt for fresh clams when making this recipe for an authentic clam chowder taste.
