CORN AND CLAM CHOWDER

 

  • Cooking Time:
  • Servings: 5-6
  • Preparation Time:

Ingredients

  • 8 ears fresh sweet corn 

  • 3 cups milk 

  • 3 cups chicken stock or canned low-sodium chicken broth 

  • 1 tablespoon unsalted butter 

  • 1 tablespoon all-purpose flour 

  • Freshly milled black pepper 

  • 1/8 teaspoon cayenne pepper 

  • 1 1/2 cups chopped cherrystone clams (reserve 1/2 cup clam juice) 

  • Salt to taste 

  • 2 tablespoons chives, snipped

Directions

  • Corn and Clam Chowder
  • 8 ears fresh sweet corn 
3 cups milk 
3 cups chicken stock or canned low-sodium chicken broth 
1 tablespoon unsalted butter 
1 tablespoon all-purpose flour 
Freshly milled black pepper 
1/8 teaspoon cayenne pepper 
1½ cups chopped cherrystone clams (reserve ½ cup clam juice) 
Salt to taste 
2 tablespoons chives, snipped
  • With a sharp knife, cut the kernels away from the cob and place them in a soup kettle. With a small spoon, scrape the pulp and milk from the cobs into the kettle. Add the milk and stock and bring to a simmer.
  • In a small bowl, blend the butter with the flour to form a smooth paste. Whisk the paste into the kettle and season with black and cayenne pepper. Simmer for 15 minutes, stirring occasionally.
  • Add the chopped clams and the reserved juices and bring to a simmer. Add salt and seasonings to taste and ladle into heated bowls. Sprinkle with snipped chives and serve.
  • Makes 5 to 6 servings.

Notes

Categories: Chowder  Shellfish  Soup  Stove  Vegetable 
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