Saffron Clam And Corn Chowder

7 faves
More from this source
The British Larder
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

750 g fresh small clams cleaned and beards removed (discard any which do not close when tapped)

1 banana shallot, finely sliced

1 tbs olive oil

150 ml dry white wine

150 ml vegetable or fish stock

½ clove of garlic, crushed

1 large sprig of thyme

2 corncobs

salt and pepper

200 ml clam stock

50 ml double cream

300 g frozen sweet corn kernels, defrosted

500 g fish stock or left over clam stock

50 g double cream

100 g smoked bacon trimmings, chopped

Small pinch of saffron

10 ml dry white wine

1 bay leaf

1 tbs unsalted butter

200 g very finely sliced leeks

1 tsp chopped chervil and chives

Cooked chilled clams

Small sprigs of chervil and pea shoots

Roasted corn cream

Clam and corn soup

6 medium new potatoes, boiled with skins on

You might also like

Corn Chowder With Clams And Jalapeno Cream
Wolfgang Puck
New England Clam And Corn Chowder With Herbs
Clam And Corn Chowder
White Corn And Clam Chowder
Food & Wine
Creamy Corn & Clam Chowder
Land O Lakes
New England Clam And Corn Chowder With Herbs
Creamy Clam Corn Chowder
Clam-Corn Chowder (Lower Fat Version)
Creamy Southwest Chicken And Corn Chowder
Betty Crocker
Slow Cooker Bacon And Corn Chowder
Betty Crocker