Clam and Corn Chowder

Name: Clam and Corn Chowder
Ingredients: 6 ears corn, shucked; 2 Spanish onions; 1 large carrot, cut into large pieces; 3 stalks celery, cut into large pieces; 1 teaspoon whole black peppercorns; 1 dried bay leaf; 4 sprigs thyme; Coarse salt and freshly ground pepper; 1 cup dry white wine; 4 pounds littleneck clams, scrubbed; 2 tablespoons unsalted butter; 1 1/4 pounds small red potatoes, cut into chunks; 3/4 cup heavy cream; 2 tablespoons chopped fresh chives; 1 tablespoon chopped and seeded jalapeno pepper

15 ingredients

27 steps

Ingredients

6 ears corn, shucked
2 Spanish onions
1 large carrot, cut into large pieces
3 stalks celery, cut into large pieces
1 teaspoon whole black peppercorns
1 dried bay leaf
4 sprigs thyme
Coarse salt and freshly ground pepper
1 cup dry white wine
4 pounds littleneck clams, scrubbed
2 tablespoons unsalted butter
1 1/4 pounds small red potatoes, cut into chunks
3/4 cup heavy cream
2 tablespoons chopped fresh chives
1 tablespoon chopped and seeded jalapeno pepper

Directions

1

Make the stock: Cut the corn kernels from the cobs; set aside.
2

Slice 1 of the onions, unpeeled, into 8 wedges.
3

In a stockpot, combine the cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme.
4

Add 2 quarts water; bring to a boil.
5

Reduce heat to a simmer, and cook 1 hour.
6

Season with salt and pepper.
7

Strain; discard the solids.
8

The stock can be refrigerated up to 1 week.
9

In a large, wide saucepan, bring the wine to a simmer.
10

Add the clams.
11

Cover; steam until the clams open, 5 to 7 minutes.
12

Discard any unopened clams.
13

Drain in a sieve set over a bowl; reserve and chill the liquid.
14

Shuck the clams; halve large ones.
15

Refrigerate, submerged in a bit of reserved liquid.
16

Finely dice the remaining onion.
17

In a large stockpot set over medium heat, melt the butter.
18

Add the diced onion; cook, stirring, until translucent, about 6 minutes.
19

Add the potatoes and reserved corn kernels; cook 3 to 4 minutes.
20

Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to the pot, leaving behind any sediment.
21

Bring to a boil; reduce to a simmer.
22

Cook until the potatoes are tender, about 25 minutes.
23

Stir in the cream, and remove from heat.
24

Puree 2 cups; return to the pot, and stir.
25

(Cooled chowder can be refrigerated, covered, overnight.)
26

Add the chives, jalapeno, and reserved clams to the pot.
27

Adjust the seasoning; serve.