England Style Corn and Clam Chowder
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
recipe comes from Chef Rick Moonen, Oceana, New
clams, medium in size
1 1/2 cups water
3 ears fresh corn
2 oz. butter
1 Small Spanish onion, peeled, chopped into
2 stalks celery, chopped into small dice
1 medium carrot, peeled, chopped into small
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
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.
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
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.
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.
with fresh chives and dill.