Corn & Clam Chowder
Corn & Clam Chowder2017-10-26T14:19:58-04:00

Corn & Clam Chowder

Presented by Hook Seafood & Grille


  • 2 cups diced Spanish onion
  • 1 cup diced celery
  • 1 cup chopped bacon
  • 2 cups fresh sweet corn
  • 2 cups cubed Yukon potatoes
  • 2 cups chopped clams
  • 2 T fresh thyme leaves
  • 3 cups clam juice
  • 2 T clam base
  • 1 cup coconut milk

Optional garnish:

  •  4 steamed clams in the shell per serving


In a stockpot, sauté the onions and celery with the bacon until bacon is just turning crisp. Stir in the corn, potatoes, chopped clams and thyme. When combined, add the clam broth and clam base; bring to a boil. Reduce heat to a simmer and cook uncovered for about 15 minutes, or until the potatoes are tender. Stir in the coconut milk and simmer for another two to three minutes. Ladle into serving bowls and garnish as desired with the steamed clams.

(Serves 12)

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As seen in the Summer/Fall 2015 Issue

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