This hearty and healthy recipe for clam and corn chowder has all the traditional flavors you expect from a chowder, with a burst of freshness from the corn and a rich, smokey flavor from the smoked paprika. This is a favorite for any time of year.
Course Appetizer, Side Dish
Keyword chowder, clam, corn, potatoes
2leeksincluding 2’ of green top cleaned and chopped
11/2cupsdiced Yukon Gold potatoes
1/2tsp.fresh or dried thyme
1/4tsp.ground cayenne pepper
16ozMSC certified sustainable seafood stock
1 8ozMSC certified sustainable seafood clam juice
1cuphalf and half
2 6.5oztins MSC certified sustainable chopped sea clams with liquid
1cupof fresh corn off the cobcan use frozen
Fresh ground pepper to taste
3Tbsp.fresh chives chopped
In a heavy bottom stock pot add leeks, celery and potatoes and sauté for 5 minutes over medium heat.
Add cayenne, thyme, clam juice, half and half and simmer for 30 minutes.
Add corn and simmer for 5 minutes.
Add clams to the broth and bring to a simmer. Add sherry, smoked paprika and season with salt and fresh, cracked pepper to taste.
Ladle chowder into bowls and garnish with fresh chopped chives
Smokey Clam and Corn Chowder https://theculinarycure.com/smokey-clam-and-corn-chowder/