Corn And Clam Chowder Recipes

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CLAM & CORN CHOWDER



Clam & Corn Chowder image

Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier-and faster-than the traditional cream-laden version, but just as luscious.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Corn Chowder Recipes

Time 45m

Number Of Ingredients 15

2 ears corn, husked
2 strips bacon, chopped
2 tablespoons butter
2 cups diced onion
1 cup diced celery
3 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
⅓ cup white whole-wheat flour
3 (6.5 ounce) cans chopped clams, drained, juices reserved
2 cups clam juice
4 cups diced waxy potatoes, such as yellow or red
2 cups whole milk
½ teaspoon ground pepper
⅛ teaspoon salt

Steps:

  • Cut kernels from corn cobs. Reserve the cobs.
  • Add the corn kernels and bacon to a large pot. Cook over medium-high heat, stirring occasionally, until the bacon is crisp and the corn starts to brown, about 6 minutes. Using a slotted spoon, transfer the bacon and corn to a small bowl.
  • Add butter, onion, celery, garlic, thyme and bay leaf to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Stir in juices from the cans, clam juice and the reserved corncobs. Cook, stirring occasionally, until thickened, 1 to 2 minutes. Add potatoes and bring to a boil. Reduce heat to maintain a simmer; cover and cook until the potatoes are tender, 12 to 15 minutes. Discard the corncobs, thyme sprigs and bay leaf.
  • Stir in clams, milk, pepper and salt. Add half of the reserved bacon and corn. Cook, stirring, until hot, 1 to 2 minutes. Serve topped with the remaining bacon and corn.

Nutrition Facts : Calories 344 calories, Carbohydrate 43 g, Cholesterol 97 mg, Fat 11 g, Fiber 5 g, Protein 23 g, SaturatedFat 5 g, Sodium 798 mg, Sugar 9 g

CREAMY CORN & CLAM CHOWDER



Creamy Corn & Clam Chowder image

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.

Provided by Land O'Lakes

Categories     Lunch     Shellfish     Soup     Corn     Chowder     Soup     Soup and Stew     Main Course     Vegetable     Soup and Stew     Main Course     Seafood     Meat, poultry, and seafood

Yield 6 (1 1/4-cup) servings

Number Of Ingredients 12

2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 1/2 cups) potato, peeled, chopped
1 cup Land O Lakes® Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves *
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired

Steps:

  • Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
  • Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
  • To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 250 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 1040 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 19 grams

CORN AND CLAM CHOWDER SAUCE



Corn and Clam Chowder Sauce image

Serve this creamy sauce with our Grilled Striped Bass.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

4 dozen Manila or littleneck clams (about 2 pounds), scrubbed
1/2 cup dry white wine
1 tablespoon unsalted butter
2 shallots, thinly sliced
1 stalk celery, thinly sliced
2 Yukon Gold or russet potatoes
2 cups fresh corn kernels (about 3 ears), plus scrapings from cobs
1 sprig thyme
1 fresh bay leaf
1 cup heavy cream
Freshly ground pepper
Grilled Striped Bass

Steps:

  • Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
  • Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 3/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
  • Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS



New England Clam and Corn Chowder with Herbs image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Herb     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Bacon     Clam     Corn     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
  • Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CLAM AND CORN CHOWDER



Clam and Corn Chowder image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 16

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

Steps:

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

CORN AND CLAM CHOWDER



Corn And Clam Chowder image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 16

6 ears shucked fresh corn on the cob, or 5 cups canned, well-drained or frozen whole-kernel corn
60 littleneck clams, the smaller the better
1 large carrot, about 5 ounces, trimmed and scraped
2 ribs celery, trimmed
1 onion, about 1/2 pound
6 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried
2 cups dry white wine
8 cups rich chicken broth, preferably homemade, although canned broth may be used
5 cups heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly squeezed lime juice
3 tablespoons butter
2 small hot red or green peppers, stems removed
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro

Steps:

  • If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
  • Rinse the clams well and put them in a kettle.
  • Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
  • Coarsely chop the celery. There should be about one cup. Add this to the clams.
  • Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
  • Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
  • Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
  • Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
  • Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
  • Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
  • If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
  • Bring the soup to the boil and swirl in the butter.
  • Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
  • Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
  • Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams

CLAM AND CORN CHOWDER



Clam and Corn Chowder image

Provided by Shelley Wiseman

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Bacon     Clam     Corn     Summer     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream

Steps:

  • Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
  • Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

HEARTY CORN AND CLAM CHOWDER



Hearty Corn and Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Bacon     Clam     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 bacon slices, chopped
1 cup chopped onion
1 cup chopped celery
1 carrot, peeled, chopped
2 teaspoons dried thyme
1 large bay leaf
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 8-ounce bottle clam juice
1 cup whole milk
1 15-ounce can creamed corn
2 6.5-ounce cans chopped clams

Steps:

  • Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

CREAMY CLAM CORN CHOWDER



Creamy Clam Corn Chowder image

Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.

Provided by Rita1652

Categories     Chowders

Time 40m

Yield 1 pot full

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced finely
1 leek, cleaned and sliced thinly
1 large potato, diced finely
1 red pepper, diced
1 stalk celery, diced
3 garlic cloves, crushed
2 (6 1/2 ounce) cans baby clams, with juice
2 (15 1/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole corn (or grilled fresh corn on the cob kernels removed is really good!)
1 (8 ounce) jar clam broth
2 cups milk
1 cup light cream
salt and pepper
Old Bay Seasoning

Steps:

  • Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
  • Add canned corns juice from canned clams and jar clam juice.
  • Simmer 15 minutes.
  • Add milk, cream, and simmer 5 more minutes.
  • Add clams season to your taste with salt, pepper, and Old Bay seasoning.
  • Simmer till warmed.
  • Serve with crusty French or rye bread!

Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115

CLAM AND CORN CHOWDER



Clam and Corn Chowder image

Make and share this Clam and Corn Chowder recipe from Food.com.

Provided by dicentra

Categories     Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 small yellow onion, peeled and diced
2 tablespoons butter
1 (6 1/2 ounce) can clams
1 (17 ounce) can creamed corn
17 ounces milk
salt and pepper
1 teaspoon dried dill

Steps:

  • Sauté onion in butter until soft.
  • Combine other ingredients and bring to a simmer.
  • Simmer for 5 minutes and serve.

Nutrition Facts : Calories 274.7, Fat 11.5, SaturatedFat 6.8, Cholesterol 47.1, Sodium 761.5, Carbohydrate 33.1, Fiber 1.9, Sugar 5, Protein 13.5

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