msc_ecolabel

Smokey clam and corn chowder

Prep time 5 mins
Cooking Time 40 mins
Serves 4

Recipe By

Kristen Coffield Founder of  www.theculinarycure.com and local chef in the Washington, DC area

  • 1Tbsp. olive oil
  • 2 leeks, including 2’ of green top cleaned and chopped
  • 1 cup celery diced
  • 11/2 cups diced Yukon Gold potatoes
  • 1/2 tsp. fresh or dried thyme
  • 1/4 tsp. ground cayenne pepper
  • 1/2 tsp. smoked paprika
  • 16oz MSC certified sustainable seafood stock
  • 1 8oz MSC certified sustainable seafood clam juice
  • 1 cup half and half
  • 2 6.5 oz tins MSC certified sustainable chopped sea clams with liquid
  • 1 cup of fresh corn off the cob (can use frozen)
  • Fresh ground pepper to taste
  • 1 tsp. salt
  • 3 Tbsp. fresh chives chopped
  • 1 Tbsp. cream sherry (optional)
  1. In a heavy bottom stock pot add leeks, celery and potatoes and sauté for 5 minutes over medium heat.
  2. Add cayenne, thyme, clam juice, half and half and simmer for 30 minutes.
  3. Add corn and simmer for 5 minutes
  4. Add clams to the broth and bring to a simmer. Add sherry, smoked paprika and season with salt and fresh, cracked pepper to taste.
  5. Ladle chowder into bowls and garnish with fresh chopped chives

Ingredients

Method

  • 1Tbsp. olive oil
  • 2 leeks, including 2’ of green top cleaned and chopped
  • 1 cup celery diced
  • 11/2 cups diced Yukon Gold potatoes
  • 1/2 tsp. fresh or dried thyme
  • 1/4 tsp. ground cayenne pepper
  • 1/2 tsp. smoked paprika
  • 16oz MSC certified sustainable seafood stock
  • 1 8oz MSC certified sustainable seafood clam juice
  • 1 cup half and half
  • 2 6.5 oz tins MSC certified sustainable chopped sea clams with liquid
  • 1 cup of fresh corn off the cob (can use frozen)
  • Fresh ground pepper to taste
  • 1 tsp. salt
  • 3 Tbsp. fresh chives chopped
  • 1 Tbsp. cream sherry (optional)
  1. In a heavy bottom stock pot add leeks, celery and potatoes and sauté for 5 minutes over medium heat.
  2. Add cayenne, thyme, clam juice, half and half and simmer for 30 minutes.
  3. Add corn and simmer for 5 minutes
  4. Add clams to the broth and bring to a simmer. Add sherry, smoked paprika and season with salt and fresh, cracked pepper to taste.
  5. Ladle chowder into bowls and garnish with fresh chopped chives

Kristen Coffield

Kristen Coffield is the founder of www.theculinarycure.com and is a local chef of the Washington DC area and a nutrition expert with a regular healthy cooking feature on Good Morning Washington. She is published in multiple publications and is a columnist and speaker. Kristen is the author of the upcoming book "The Culinary Cure", her formula for creating culinary resilience. A passionate advocate for sustainable agriculture, aquaculture and a healthy planet, Kristen wants everyone live a healthier life one bite at a time.

Visit her website
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