Spicy Clam and Corn Chowder

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHOWDER:
  • 1 tablespoon EVOO
  • 1/3 pound lean bacon, chopped
  • 4 large ears corn on the cob, kernels cut off and cobs scraped
  • 2 tablespoons seafood seasoning, such as Old Bay
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 4 cloves garlic, chopped
  • 3 to 4 small ribs celery with leafy tops, chopped
  • 2 fresh bay leaves
    CROUTONS:
    • 3 English muffins, chopped into bite-size cubes
    • 1/2 stick butter (4 tablespoons)
    • 2 tablespoons hot sauce
    • 2 tablespoons fresh flat-leaf parsley, finely chopped
    • 1 teaspoon seafood seasoning, such as Old Bay
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    Directions

    Preheat the oven to 350 degrees F.

    For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.

    For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.

    To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.

    Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.

    Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.

    You can store the croutons in an airtight container or in a foil pouch until ready to use.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on June 19, 2014

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      Surprisingly SPACTULAIR! I made this dish on a hot, Florida summer evening and it tasted wonderful. I followed the recipe exactly except for using a 5lb bag of clams and it was perfect. I used corn English muffins which really complimented the chowder. I will make this again especially in the summer when the veggies used in this recipe are at their peak. WONDERFUL!!!

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    • on September 24, 2011

      Flag

      Fantastic! I think you can just use frozen corn instead of the fresh and it would be just as good.

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