Clam Chowder With Corn Recipe

Name: Clam Chowder With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces (1/3 cup) pancetta, diced; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped (1 cup); 4 celery ribs, diced (1 cup); 1 red bell pepper, finely chopped (1 cup); 4 garlic cloves, minced; 1 (8-ounce) bottle clam juice; 6 cups chicken broth; 4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes (1 pound); 4 ears corn, cooked and kernels removed, reserving 2 cobs; 36 small clams in shells, scrubbed; 3/4 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh flat leaf parsley; 2 tablespoons chopped fresh chives

Servings: persons

2 ounces (1/3 cup) pancetta, diced
2 tablespoons olive oil
1 medium yellow onion, finely chopped (1 cup)
4 celery ribs, diced (1 cup)
1 red bell pepper, finely chopped (1 cup)
4 garlic cloves, minced
1 (8-ounce) bottle clam juice
6 cups chicken broth
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes (1 pound)
4 ears corn, cooked and kernels removed, reserving 2 cobs
36 small clams in shells, scrubbed
3/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh chives

1
Cook pancetta in a large Dutch oven over medium heat, stirring frequently, 5 minutes or until crispy. Remove pancetta from pan, and drain on a paper towel; set aside. Heat oil in same pan; add onion, and cook, stirring occasionally, 10 minutes or until tender. Add celery and bell pepper, and cook, stirring occasionally, 5 more minutes. Add garlic, and cook, stirring constantly, 1 minute.
2
Add clam juice, broth, potato, and reserved corncobs to Dutch oven, and bring to a low boil; reduce heat, and simmer, uncovered, 25 minutes or until potato is tender. Mash a small amount of potato to help thicken soup to desired consistency. Remove corncobs, and discard.
3
Add corn kernels, clams, sea salt, and pepper, and increase heat to medium-high; cook 7 minutes or just until clams open. Remove from heat, and stir in parsley and chives; add more sea salt and pepper, if desired. To serve, divide clams evenly among individual bowls, and spoon soup over the clams. Top with pieces of crispy pancetta, and serve immediately. Garnish, if desired.

999

kcal

Calories

Fat

Carbs

124

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 2 ounces (1/3 cup) pancetta, diced, 2 tablespoons olive oil, 1 medium yellow onion, finely chopped (1 cup), 4 celery ribs, diced (1 cup), and more.

Yes, 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.

That's it — enjoy your meal!

Clam Chowder With Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions