Cherrystone Clam Chowder with Corn Recipe

Name: Cherrystone Clam Chowder with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 pound thickly sliced bacon (5 slices); 1 cup bottled clam juice; 1/2 cup dry white wine; 1 bay leaf; 40 cherrystone clams (about 8 pounds), scrubbed and rinsed; 3 tablespoons unsalted butter; 3 medium onions, very coarsely chopped; 3 ears of corn, kernels cut off the cobs; 2 1/4 pounds baking potatoes, peeled and cut into 3/4-inch cubes; 5 cups whole milk; 1/2 cup heavy cream; Salt and freshly ground pepper

Servings: persons

1/4 pound thickly sliced bacon (5 slices)
1 cup bottled clam juice
1/2 cup dry white wine
1 bay leaf
40 cherrystone clams (about 8 pounds), scrubbed and rinsed
3 tablespoons unsalted butter
3 medium onions, very coarsely chopped
3 ears of corn, kernels cut off the cobs
2 1/4 pounds baking potatoes, peeled and cut into 3/4-inch cubes
5 cups whole milk
1/2 cup heavy cream
Salt and freshly ground pepper

1
In a medium skillet, cook the bacon over moderate heat until crisp, about 8 minutes.
2
Transfer the bacon to paper towels to drain; reserve the bacon fat in the skillet.
3
Crumble the bacon coarsely.
4
In a stockpot, combine the clam juice, wine and bay leaf and bring to a boil.
5
Add the clams, cover and simmer over moderately high heat until the clams open, about 8 minutes.
6
Transfer the clams to a large bowl and discard any unopened ones.
7
Strain the clam broth through a fine-mesh sieve set over a medium bowl.
8
Rinse out the stockpot.
9
Remove the clams from their shells and coarsely chop them.
10
In the stockpot, melt the butter with 1 tablespoon of the reserved bacon fat.
11
Add the onions and cook over moderate heat until softened, about 4 minutes.
12
Add the corn and potatoes and cook, stirring often, until the potatoes begin to soften, about 6 minutes.
13
Add the clam broth, cover and simmer until the corn and potatoes are very tender, about 10 minutes.
14
Add the chopped clams, milk and cream and bring to a simmer.
15
Season with salt and pepper.
16
Ladle the chowder into bowls, sprinkle with the bacon and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 pound thickly sliced bacon (5 slices), 1 cup bottled clam juice, 1/2 cup dry white wine, 1 bay leaf, and more.

Yes, Cherrystone Clam Chowder with Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cherrystone Clam Chowder with Corn

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