Summertime Corn And Clam Chowder

You can make this soup anytime of the year, really. Try it in the summertime when the corn is fresh. If you've got more corn than you can eat in August, remove the kernels from the cobs, make a big pot of corn stock from the cobs, freeze both and you can enjoy this dish year round.
By / Photography By Jennifer Bakos | June 28, 2016

Ingredients

  • 5 ears of fresh corn, shucked
  • 2 large stems of fresh parsley
  • 2 large stems of fresh thyme
  • 8 black peppercorns
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 ounces of chopped, smoky bacon
  • 1 medium, sweet onion, chopped
  • 1 large russet potato, scrubbed and cut into ½-inch cubes
  • 1 cup bottled clam juice (or seafood stock in a pinch)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups of cooked chopped clams
  • 24 fresh whole clams (hard or soft shell as you like), soaked and scrubbed
  • 1 cup cream or half and half

Preparation

Remove the kernels from the cob and the leaves from both the parsley and the thyme stems. Set the kernels and the parsley and thyme leaves aside. Put the cobs, the parsley and thyme stems, peppercorns and bay leaf in a pot with 7 cups of cold water. Bring to a boil over high heat. Reduce heat to medium and simmer for 1½ hours. Strain, discard solids, and refrigerate or freeze stock until ready to use.

To continue with the chowder, heat olive oil and butter in a 6-quart pot over medium heat until the butter foams. Add bacon and cook for 3 minutes to render some of the fat. Add onion and saute until translucent, about 6 minutes. Add potato and corn. Stir to coat them with some fat and cook for 2 minutes. Add clam juice and 4 cups of corn stock and salt and pepper. Bring to a simmer and cook until the potatoes are tender, 6 to 8 minutes. Add chopped and whole clams, cover and cook until the fresh clams open, 4 to 5 minutes. Check broth for seasoning. Stir in cream. Serve immediately.

Ingredients

  • 5 ears of fresh corn, shucked
  • 2 large stems of fresh parsley
  • 2 large stems of fresh thyme
  • 8 black peppercorns
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 ounces of chopped, smoky bacon
  • 1 medium, sweet onion, chopped
  • 1 large russet potato, scrubbed and cut into ½-inch cubes
  • 1 cup bottled clam juice (or seafood stock in a pinch)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups of cooked chopped clams
  • 24 fresh whole clams (hard or soft shell as you like), soaked and scrubbed
  • 1 cup cream or half and half
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