Corn and Clam Chowder Recipe

By Marcus Samuelsson |

What says summer in New England more than Corn and Clam Chowder? You can almost see the ocean when you take a whiff of a fresh batch of chowder.  I love the smokiness that the bacon adds.  With so many stick to your ribs ingredients like potatoes, cream, corn and bacon, this is the kind of soup that is a meal in itself.

Prep Details

Servings: 4-6


3 slices of uncooked bacon, chopped

1 cup chopped celery

1 cup chopped onions

2 garlic cloves, minced

2 pounds steamer clams, scrubbed clean

1 cup white wine

1 cup heavy cream

1 carrot, peeled and chopped

One 15-ounce can creamed corn

1 pound red-skinned potatoes, peeled and cut into ½-inch pieces

1 cup clam juice

2 sprigs fresh thyme

1 large bay leaf

2 tbsp. chopped chives

Juice from 2 limes

2 slices day-old whole wheat bread, toasted


Photo: Krista76

1. In a sauté pan, add bacon and cook until fat is rendered, 3 to 4 minutes and reserve a few tablespoons for topping. Add celery, onion and garlic and continue cooking 3 to 4 minutes. Onions should be golden but be careful not to burn the bacon. Add clams and white wine to the mixture. Cover and let simmer until clams open up, about 5 minutes. Remove from heat and place just the clams in a bowl.

2. Transfer the remaining contents of the sauté pan to a large pot and add the cream, carrot, corn, potatoes, clam juice, thyme, and bay leaf. Bring to a gentle boil and let simmer for 15 minutes.

3. Remove clams from their shells and toss with chives and lime juice.

4. To serve, divide clam mixture among 4 bowls and pour in chowder. Crumble toasted bread and cooked bacon over top before eating.