Creamy Clam and Corn Chowder
This clam and corn chowder recipe came from my mother. It is a quick, easy and flavorful seafood soup that can be served as a first course or a main dish.
- 5 slices bacon
- 1 small onion, chopped
- 1 celery rib, chopped
- 3 large cloves garlic, finely chopped
- 3 small potatoes, cut into small cubes
- 1/4 cup dry sherry (optional)
- 1-1/2 cups water
- 1/2 teaspoon dried thyme
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 2 cans (about 6-ounces each) minced clams, with juices
- 1 can (about 15-ounces) creamed corn (see notes below)
- 1-1/2 cups half and half
- 1 tablespoon butter, preferably unsalted
Fry the bacon in a large saucepan over medium-high heat until crispy. Remove with a slotted spoon to paper towels to drain off excess grease; chop and reserve for later. Sauté the onions and celery in the pan grease until softened. Add the garlic and sauté one more minute. Add the potatoes, sherry, water, herbs, salt and pepper. Bring to a boil; reduce to simmer and cook until potatoes are tender, about 20 minutes, adding more water if needed. Add the clams with juices, corn and reserved bacon. Bring back to a boil; reduce heat to medium-low. When hot, add the half and half and butter; heat just until hot. Do not boil. Serve immediately.
Notes: Whenever possible, I use 'no salt added' ingredients. That is especially useful in a recipe like this in which the bacon and clams are quite high in sodium. Therefore, no salt added creamed corn works very well.