Clam and Corn Chowder Recipe

Name: Clam and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Melt the butter in a large stockpot over moderate heat.
2
Saute the onions for 10 minutes.
3
Add the carrots, celery, corn and potatoes and saute 2 minutes longer.
4
Pour in the clam juice.
5
Bring to a boil, reduce to a simmer and cook 30 minutes.
6
Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third.
7
Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes.
8
Remove and discard any that do not open.
9
Remove the cover and let the clams cool in the pot.
10
When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams.
11
Set aside.
12
Reserve the cooking liquid.
13
Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes.
14
Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup.
15
Add the chopped clams and cook 10 more minutes.
16
Stir in the cilantro, lime juice and pepper.
17
Taste for salt, since the clams may be salty, and serve steaming hot.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 onion, diced, 1 carrot, peeled and diced, 1 celery rib, washed and diced, and more.

Yes, Clam and Corn Chowder 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.

That's it — enjoy your meal!

Clam and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions