White Corn and Clam Chowder
Ingredients
- 2 tablespoons plus 1 teaspoon pure olive oil
- 2 strips of bacon, finely chopped ⓘ
- 1 large onion, coarsely chopped ⓘ
- 1 cup dry white wine ⓘ
- 1 1/2 cups heavy cream
- 3 pounds littleneck clams, scrubbed ⓘ
- 1 cup corn kernels (from 2 ears) ⓘ
- 1 medium leek, white and tender green parts, coarsely chopped
- 1 small celery rib, finely chopped ⓘ
- 2 parsley sprigs ⓘ
- 2 thyme sprigs ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 2 cups bottled clam juice ⓘ
- 3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice ⓘ
- 1 cup milk ⓘ
- Salt and freshly ground pepper ⓘ
- 1/2 cup yellow bell pepper, cut into 1/4-inch dice
- 1/2 cup finely shredded basil ⓘ
Instructions
- Heat 1 teaspoon of the olive oil in a medium saucepan.
- Add the bacon and cook over moderately low heat until the fat is rendered, about 4 minutes.
- Add the onion and cook, stirring occasionally, until softened, about 7 minutes.
- Add 1/2 cup of the wine and boil over moderately high heat until evaporated, about 7 minutes.
- Add 1 cup of the heavy cream and bring to a boil.
- Add the clams, cover and cook until they begin to open, about 2 minutes; as the clams open, transfer them to a shallow dish.
- Remove the saucepan from the heat.
- Remove the clams from their shells and put them in a small bowl.
- Strain the cream mixture over the clams.
- In a large saucepan, heat the remaining 2 tablespoons of olive oil.
- Add the corn, leek, celery, parsley, thyme and coriander.
- Cover and cook over low heat, stirring occasionally, until the vegetables soften, about 10 minutes.
- Add the remaining 1/2 cup of wine and simmer over moderately high heat until evaporated, about 4 minutes.
- Add the flour and cook, stirring, for 1 minute.
- Gradually stir in the clam juice and bring to a boil over moderately high heat, stirring constantly.
- Reduce the heat to low, cover and simmer for 5 minutes.
- Transfer the soup to a blender and puree.
- Strain the puree through a coarse sieve and return it to the large saucepan.
- In a medium saucepan, cover the potatoes with water and bring to a boil; boil until just tender, about 5 minutes.
- Drain the potatoes and add them to the soup along with the milk and the remaining 1/2 cup of heavy cream.
- Bring the soup to a gentle simmer over low heat.
- Stir in the reserved clams in cream until warmed through.
- Season the soup with salt and pepper and ladle it into warmed bowls.
- Garnish each soup with a sprinkling of yellow bell pepper and basil and serve right away.
Nutrition & Diet Analysis (per serving)
878
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).