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Smokey clam and corn chowder

Prep time
5 mins
Cooking Time
40 mins
Serves
4

Ingredients

  • 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)

Method

  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

https://www.msc.org/en-us/what-you-can-do/sustainable-recipes/recipe/smokey-clam-and-corn-chowder

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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.

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Kristen Coffield