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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By cweeks6cook
MI
on September 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic! I think you can just use frozen corn instead of the fresh and it would be just as good.
Read all 1 reviews