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Recipe for :

New England Style Corn and Clam Chowder

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirely said:

"This recipe comes from Chef Rick Moonen, Oceana, New York".


16 clams, medium in size
1 1/2 cups water
3 ears fresh corn
2 oz. butter
1 Small Spanish onion, peeled, chopped into small dice
2 stalks celery, chopped into small dice
1 medium carrot, peeled, chopped into small dice
Kosher Salt and fresh black pepper to taste
1/4 cup flour
1 cup dry white wine
1 cup heavy cream
3 red potatoes, medium diced
1 teaspoon Lemon, (juice only)
Fresh Chives, chopped for garnish
Fresh Dill, chopped for garnish

  • Scrub clams thoroughly under cold running water and place in a large pot. Add water, cover, and steam clams for two minutes. Strain the liquid into a separate bowl and reserve. Open the clams and cut into chunks.
  • Remove husks and silk from corn. Cut corn kernels from the cob and reserve in a bowl. Place corn cobs in a sauce pan, cover with lightly salted water, and bring to a simmer. Simmer for 20 minutes. Remove from heat and set aside to cool. Remove the cobs from the water and set aside. Into the same water, add the diced potatoes, and bring to a boil. Cook for one minute. Remove the pot from the heat and transfer the potatoes to a bowl to cool. Set the pot with the cooking liquid aside.
  • Add the butter to a large sauce pot and place over medium heat. Cook the onion, celery, and carrot to release their liquid and the vegetables are tender for about 5 minutes (do not brown; this is called "sweating" the vegetables). Season with salt and pepper. Stir in flour to coat the vegetables well. Add the wine and cook for one minute. Carefully add the clam juices, making sure not to add any of the sand that may have settled into the bottom of the bowl. Stir well to combine, add the corn cobs, and simmer for about 5 minutes.
  • Meanwhile, in a separate large pot, combine the potatoes, corn, and cream. Bring to a boil and cook one minute. Add the reserved vegetable stock and bring to a boil. Remove the corn cobs from the pot with the clam juices, and pour its contents into the pot. Add the clam meat, stir, reduce heat to a simmer, and adjust the seasoning with salt, pepper, and a little fresh lemon juice.
  • Serve with fresh chives and dill.

Serves 4

Shirley Cline