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Corn & Clam Chowder Recipe

Name: The Modern Rotisseries Corn & Clam Chowder Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups fresh corn kernels (or frozen, thawed); 1 lb littleneck clams, scrubbed (or canned clams with juice); 6 oz bacon, diced; 2 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup celery stalks, finely diced; 0.5 cup carrot, finely diced; 3 tbs all-purpose flour; 4 cups low-sodium chicken stock (or clam juice + water); 1 cup whole milk; 0.5 cup heavy cream; 1 lb small Yukon Gold potatoes, peeled and diced 1/2-inch; 2 tbs fresh parsley, chopped; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 each bay leaf; 0 to taste freshly ground black pepper; 0 to taste kosher salt; 2 cups water; 0.5 cup white wine (optional); 1 each garlic clove, crushed; 6 each peppercorns; 0.5 cup extra corn kernels (lightly sautéed) or corn fritter crumbs; 1 tbs chopped chives; 2 tbs crispy reserved bacon pieces; 2 each lemon wedges (optional)

Inspired by The Modern Rotisserie

Time1h

Serves6

Make Corn & Clam Chowder Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Chowder

3 cups fresh corn kernels (or frozen, thawed)

1 lb littleneck clams, scrubbed (or canned clams with juice)

6 oz bacon, diced

2 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup celery stalks, finely diced

1/2 cup carrot, finely diced

3 tbs 00 bread flour

4 cups low-sodium chicken stock (or clam juice + water)

1 cup whole milk

1/2 cup Heavy cream

1 lb small Yukon Gold potatoes, peeled and diced 1/2-inch

2 tbs Fresh parsley, chopped

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 each bay leaf

0 to taste freshly ground black pepper

0 to taste kosher salt

Clam Broth (if using fresh clams)

2 cups water

1/2 cup white wine (optional)

1 each garlic clove, crushed

6 each peppercorns

Garnish

1/2 cup extra corn kernels (lightly sautéed) or corn fritter crumbs

1 tbs chopped chives

2 tbs crispy reserved bacon pieces

2 each lemon wedges (optional)

Method

Clam Broth (if using fresh clams)

Steam clams

Rinse and scrub clams under cold water. In a large pot, combine 2 cups water, 1/2 cup white wine (optional), crushed garlic clove, and peppercorns. Bring to a simmer over medium-high heat. Add clams, cover, and steam until shells open, about 6–8 minutes. Remove clams as they open into a bowl and strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into another container; reserve liquid (this is your clam broth). Discard any clams that do not open. Remove clams from shells when cool enough and chop coarsely, reserving some whole for garnish if desired.

Main Chowder

Cook bacon

In a heavy large pot or Dutch oven over medium heat, add the diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Using a slotted spoon, transfer most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pot. Reserve the crispy pieces for garnish.

Sweat aromatics

If additional fat is needed, add 2 tablespoons unsalted butter to the reserved bacon fat over medium heat. Add the finely diced onion, celery, and carrot to the pot. Cook, stirring occasionally, until softened and translucent about 6–8 minutes. Add the thyme leaves and bay leaf and cook for 30 seconds to bloom the herbs.

Build roux and thicken

Sprinkle 3 tablespoons all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. The mixture will form a paste and begin to look slightly golden.

Add liquids and potatoes

Slowly pour in 4 cups chicken stock (or a combination of stock and reserved clam broth — substitute up to 2 cups clam broth for more clam flavor), whisking to smooth any lumps. Add the diced Yukon Gold potatoes. Bring to a gentle simmer, then reduce heat to medium-low and cook until potatoes are tender, about 10–12 minutes.

Add corn and clams

Stir in 3 cups corn kernels and the chopped clam meat (or 2 cans drained clams with a half cup of their juice). Simmer gently for 4–5 minutes to allow corn to cook through and flavors to meld.

Finish with dairy and adjust seasoning

Lower heat to a gentle low simmer. Stir in 1 cup whole milk and 1/2 cup heavy cream; heat through but do not boil to prevent curdling, about 2–3 minutes. Taste and season with kosher salt and freshly ground black pepper. If you used canned clams and reserved less clam juice, add a tablespoon or two of the clam broth for extra briny depth if desired.

Mash for body (optional)

For a thicker chowder with a creamier mouthfeel, remove 1 cup of the soup base (potatoes, corn, and liquid), mash it with a potato masher or blend briefly, then stir it back into the pot to thicken naturally.

Finish and serve

Stir in chopped fresh parsley and most of the reserved crispy bacon pieces, saving some for garnish. Remove and discard the bay leaf. Ladle chowder into warmed bowls and garnish with sautéed corn kernels or corn fritter crumbs, chopped chives, remaining crispy bacon pieces, and a lemon wedge if using. Serve immediately.

Garnish Prep

If using extra corn garnish, sauté 1/2 cup corn kernels in 1 tsp butter over medium-high heat until lightly browned, 3–4 minutes. Keep warm. Chop chives and reserve bacon pieces for topping.