CLAM & CORN CHOWDER
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
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
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
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, CLAM, AND MUSSEL CHOWDER
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light
Provided by Abby Girl
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
- Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
- Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
- Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
- Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
- Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 329.3, Fat 7.2, SaturatedFat 2.9, Cholesterol 68.9, Sodium 634.3, Carbohydrate 39.3, Fiber 3.2, Sugar 7.1, Protein 27.4
CLAM AND CORN CHOWDER
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 16
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.
TOBY'S MUSSEL CHOWDER
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
- In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.
NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS
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
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 SAUCE
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
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.
CORN AND CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 16
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
INNKEEPER'S MUSSEL CHOWDER
A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III
Provided by Annacia
Categories Chowders
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
- In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes.
- Pour into a colander set in a large bowl to collect juices.
- Let mussels stand until cool enough to touch.
- Meanwhile, peel potatoes and cut into 1/2-inch cubes.
- Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
- In the pan used for mussels, melt butter over medium heat.
- Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
- Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
- Pour mussel juices from bowl into pan.
- Add tomato sauce, cream, and potatoes.
- Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
- Meanwhile, remove mussels from shells; discard shells.
- Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
- Add salt and pepper to taste.
- Ladle into bowls.
Nutrition Facts : Calories 575.2, Fat 31.6, SaturatedFat 16.8, Cholesterol 168.7, Sodium 1394.6, Carbohydrate 30, Fiber 3.3, Sugar 5.7, Protein 37.8
HEARTY CORN AND CLAM CHOWDER
Categories Soup/Stew Milk/Cream Potato Bacon Clam Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 11
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.
CAST IRON CLAM CHOWDER
We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!
Provided by ddmama
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
- Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
- Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
- Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 50.5 g, Cholesterol 94.3 mg, Fat 20.3 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 11.5 g, Sodium 1239.2 mg, Sugar 8.5 g
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- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
- Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
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