From the Farmer’s Market I brought home fresh corn on the cob, new potatoes and other
good things. I was dreaming of corn clam chowder.
I read my cookbooks. I dreamed of corn clam chowder.
Jeff and I stopped at the store with a list. I dreamed of corn clam chowder.
I’ve made clam chowder before. Below is a recipe from 2014, one I often make that is much like Barefoot Contessa’s East Hampton Clam Chowder. I like that one because it has carrots, though my friends from the East Coast tell me it is not authentic. Never mind. It’s always good and I like it.
My recipe is printed at the end of this lament.
You can guess what is coming. It’s not much of a mystery.
This time I wanted bacon and corn. Perhaps I might have used a recipe from Everything Tastes Better with Bacon, a favorite cookbook of mine.
But I decided to try a recipe from Sarah Leah Chase’s New England Open House Cookbook for Corn and Clam Chowder. It seemed similar to the one in the bacon cookbook.
There are many reasons why my cooking game was a bit off today. I simply don’t know what made the difference. I was perhaps not as focused or energetic as makes for a good cooking outcome.
I didn’t have fresh thyme. I bought half and half when I knew I needed to buy heavy cream, but then again, for myself I don’t mind if the soup is a bit thinner.
The corn was superb, I ate two forkfuls.
I did not peel the potatoes and when I tasted the soup, I wished I had. I don’t believe I ever peeled small new potatoes.
I thought I had several cans of chopped clams, but alas only one in the back of the pantry shelf, and not a particularly good brand. And I broke my cardinal rule to rinse the canned clams before adding to the chowder.
Yes I have chives, paprika as garnish. But oh well, as Emeril says, when you really cook, stuff happens.
I’ll say this. It was not “surpassingly excellent” as Sara Leah Chase pronounces and as I had hoped.
Perhaps sitting awhile in the refrigerator will help? What does one do with a pot of soup that is less than expected?
Thank goodness I made only half a recipe.
I am certain it was the cook and not the New England Open-House Cookbook recipe, so I will include the ingredients so you can try it.
At any rate, I am no longer dreaming of corn clam chowder with bacon. I’m cured, for a while at least.
Corn and Clam Chowder
From New England Open House Cookbook
4 ounces best-quality slab or thickly sliced applewood-smoked bacon, cut into 1/3 inch dice
2 Tablespoons unsalted butter
1 medium-size onion, peeled, and cut into ¼ inch dice
1 red bell pepper, stemmed, seeded, and cut into ¼ inch dice
1 Tablespoon fresh thyme leaves
3 tablespoons all-purpose flour
5 cups fish, clam or vegetable broth
1 pound all-purpose potatoes, peeled and cut into ½ inch dice.
4 ears fresh local corn, cut from the cobs
1 pint fresh chopped clams with their juices
1 cup whole milk
1 cup heavy cream
salt and pepper
fresh chives for garnish
MADE-IN-FLORIDA CLAM CHOWDER
You don’t have to be in Florida to make this yummy soup. This recipe is similar to Ina Garten’s East Hampton Clam Chowder published in Barefoot Contessa Family Style. This chowder has lots of vegetables and a splash or two or three of half&half to give it a creamy, smooth finish.
4 Tablespoons and 3 Tablespoons butter, divided
1 heaping cup chopped sweet onion
1 generous cup chopped celery
1 generous cup chopped carrots.
4 cups partially peeled, diced redskin potatoes.
Thyme, fresh, dried, or ground to taste. (about ½ teaspoon dried)
1 teaspoon kosher salt
freshly ground black Pepper, celery salt to taste
cayenne pepper – be careful, but don’t leave it out. Shake three times?
2 bottles clam juice
1 can chicken broth, use as liquid is needed, or heat in microwave and use in thickening the soup
¼ cup Wondra flour (all purpose is fine)
1 cup milk
2 6 oz. cans chopped clams or three, or two cups fresh chopped clams
half&half, about ½ cup
Melt four Tablespoons of butter and 2 Tablespoons olive oil in large pan and cook onion over medium-low heat about ten minutes until translucent. Add celery, carrots, potatoes, thyme, salt and pepper and sauté for about ten more minutes. Add clam juice and bring to a boil. Cook until vegetables are tender, about twenty minutes.
In a small pot melt three Tablespoons of butter and whisk in the flour. Cook over low heat about three minutes stirring constantly. Whisk in a cup of hot broth from soup or heated chicken broth. Return that mixture to the soup pot and simmer until soup thickens.
Drain clams and add liquid to the soup, simmer. Rinse clams.
Add milk and clams and heat gently for a few minutes to cook clams. Add celery salt and cayenne, more salt and pepper if needed.
Soup may be made ahead and reheated. Add half&half close to serving time and heat gently.