Creamy Clam Chowder Corn (Printable Version)

A rich, comforting chowder blending tender clams, sweet corn, smoky bacon, and creamy broth.

# What You Need:

→ Seafood

01 - 2 lbs fresh clams in shells or 21 oz canned clams, drained with juice reserved

→ Vegetables

02 - 1 medium onion, finely diced
03 - 2 celery stalks, finely diced
04 - 2 medium Yukon Gold potatoes, peeled and diced (about 10 oz)
05 - 1 red bell pepper, diced
06 - 2 cups sweet corn kernels (fresh or frozen)
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped

→ Meats

09 - 4 oz thick-cut bacon, diced

→ Liquids

10 - 2 cups clam juice (from drained canned clams or bottled)
11 - 2 cups whole milk
12 - 1 cup heavy cream
13 - 1 cup water
14 - ¼ cup dry white wine (optional)

→ Spices & Seasonings

15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour
17 - 1 bay leaf
18 - ½ teaspoon dried thyme
19 - ½ teaspoon freshly ground black pepper
20 - ½ teaspoon smoked paprika
21 - Salt, to taste

# How to Make It:

01 - If using fresh clams, scrub shells and place in a large pot with 1 cup water and wine. Cover and steam over medium heat for 5 to 7 minutes until clams open. Discard any that remain closed. Remove clams, chop meat, and strain cooking liquid through a fine mesh sieve to remove grit; reserve both.
02 - Cook diced bacon in a large heavy pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with bacon fat. Sauté onion, celery, and red bell pepper for 4 to 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
05 - Gradually whisk in clam juice (reserved and/or bottled), strained clam cooking liquid if applicable, milk, and cream. Add diced potatoes, bay leaf, thyme, smoked paprika, and black pepper. Bring mixture to a gentle simmer.
06 - Add corn kernels and continue simmering for 15 to 20 minutes, stirring occasionally, until potatoes are tender and broth slightly thickens.
07 - Stir in chopped clams and half the cooked bacon. Adjust seasoning with salt and additional pepper if needed. Simmer gently for 2 to 3 minutes to heat through.
08 - Remove bay leaf, ladle chowder into bowls, and garnish with remaining bacon and chopped parsley.

# Expert Tips:

01 -
  • It tastes like a coastal New England kitchen without needing to leave your house.
  • The bacon adds a smoky depth that makes each spoonful ridiculously satisfying.
  • Its hearty enough to be a full meal but still feels elegant when you serve it to guests.
02 -
  • Don't let the chowder boil hard once you add the cream or it might break and look grainy.
  • If your clams don't open during steaming, toss them, they weren't alive to begin with.
  • Taste before you salt, the clam juice and bacon are both salty and you might not need much extra.
03 -
  • Let the chowder sit for ten minutes off the heat before serving, the flavors meld and it tastes even better.
  • Use a potato masher to gently crush a few pieces of potato in the pot, it thickens the soup naturally without adding more flour.
  • Always taste your chowder after adding the clams, they bring a lot of salt and you can adjust from there.

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