Corn And Clam Chowder With Zucchini And Herbs Recipes

CORN AND CLAM CHOWDER WITH ZUCCHINI AND HERBS

Steps:

• Set up a clam steamer, or put about 2 inches of water in a large pot with a lid, place over high heat and bring to a boil.
• Steam open clams over high heat, covered. Large clams will take about 12 minutes. When cool, shuck the clams. Strain and reserve all clam broth, leaving any sand or grit in the bottom of the pot. Chop meat roughly and set aside. To save time, do this step in advance. (If using chopped clams, skip Step 1 and 2.)
• Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions and celery, season generously with salt and pepper and cook until softened, 5 to 8 minutes.
• Add garlic, red pepper and thyme. Stir and let sizzle briefly, then add polenta and stir to coat. Gradually add the water, stirring constantly with a wire whisk as mixture begins to thicken, then add clam broth and bring to a boil. It should now look brothy and just barely thickened.
• Reduce heat to a simmer and cook for 30 minutes, until polenta grains have softened.
• Add potatoes to pot and simmer until just done, 12 to 15 minutes. Taste soup and adjust seasoning. Add more clam broth, if necessary.
• Add corn and zucchini and simmer 5 minutes until zucchini is tender. Add chopped clams and cook 2 minutes more.
• To serve, ladle soup into individual bowls. Squeeze some lime juice into each portion and top with a dollop of crème fraîche. Sprinkle with parsley and oregano.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
• Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips 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

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.

CLAM AND CORN CHOWDER

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.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

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.

CORN AND CLAM CHOWDER

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.

CLAM AND CORN CHOWDER

Steps:

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

CORN CHOWDER WITH ZUCCHINI AND ORZO

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallion greens; season with salt and pepper.
• Melt remaining 1 tablespoon butter in saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn and cook until tender, 3 minutes. Add 3 cups water and corncobs and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8 minutes. Discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree (use caution when blending hot liquids). Serve chowder topped with zucchini mixture.