Clam Chowder with Corn

Clam Chowder with Corn
Photo by Jim Franco

Ingredients

  • ¾ teaspoon sea salt
  • 4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes (1 pound)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons olive oil
  • 6 cups chicken broth
  • 1 red bell pepper, finely chopped (1 cup)
  • 4 garlic cloves, minced
  • + 25 more ingredients
    • 1 (8-ounce) bottle clam juice
    • 1 medium yellow onion, finely chopped (1 cup)
    • 4 ears corn, cooked and kernels removed, reserving 2 cobs
    • ¾ teaspoon sea salt
    • 4 celery ribs, diced (1 cup)
    • Garnish: Bruschetta
    • 2 ounces (1/3 cup) pancetta, diced
    • Garnish: Bruschetta
    • 2 ounces (1/3 cup) pancetta, diced
    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 2 tablespoons chopped fresh chives
    • 1 red bell pepper, finely chopped (1 cup)
    • 4 ears corn, cooked and kernels removed, reserving 2 cobs
    • 1 medium yellow onion, finely chopped (1 cup)
    • 1 teaspoon freshly ground black pepper
    • 36 small clams in shells, scrubbed
    • 2 tablespoons chopped fresh flat leaf parsley
    • 2 tablespoons chopped fresh flat leaf parsley
    • 1 (8-ounce) bottle clam juice
    • 6 cups chicken broth
    • 36 small clams in shells, scrubbed
    • 4 celery ribs, diced (1 cup)
    • 4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes (1 pound)
    • 1 teaspoon freshly ground black pepper

1. Cook pancetta in a large Dutch oven over medium heat, stirring frequently, 5 minutes or until crispy. Remove pancetta from pan, and drain on a paper towel; set aside. Heat oil in same pan; add onion, and cook, stirring occasionally, 10 minutes or until tender. Add celery and bell pepper, and c...

View full recipe at My Recipes

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