Recipe Clam And Corn Chowder Matthew Jennings Food

CLAM AND CORN CHOWDER

Steps:

• Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
• Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

CLAM AND CORN CHOWDER

Steps:

• Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
• Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
• Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.

SPICY CLAM AND CORN CHOWDER

Steps:

• Preheat the oven to 350 degrees F.
• For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
• For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
• To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
• Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
• Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
• You can store the croutons in an airtight container or in a foil pouch until ready to use.

RECIPE: CLAM AND CORN CHOWDER - MATTHEW JENNINGS RECIPE

Steps:

• In a large pot over medium-high heat, heat 1 tablespoon of the olive oil. When the oil is hot, add ¼ cup of the wine and, working in batches, steam 2 dozen of the clams. Cover and cook, shaking the pot frequently, until the clams have opened, 8 to 10 minutes. As the clams open, transfer them and their juices to a large bowl. Discard any clams that do not open. When the clams are cool enough to handle, remove them from their shells and coarsely chop the meat. Set aside. Pour the cooking liquid from the pot through a fine strainer into another bowl (you should have about 2 cups; add water if needed). Set aside.
• Wipe the pot clean, add the bacon and place over medium heat. Cook, stirring often, until the fat begins to render and the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. If the pan looks dry, add the remaining 1 tablespoon of olive oil. Add the onions, shallots and garlic, and season with salt and pepper. Cook, stirring often, until soft and brown, 12 to 15 minutes. Add the remaining ¼ cup of wine and reduce the heat; cook for 2 to 3 minutes. Add the corn and cook for another 6 to 8 minutes. Add the cream, water, jalapeño, cayenne, sugar and reserved clam liquid.
• Using kitchen twine, tie the thyme, rosemary and bay leaf together to make an herb bundle then add it to the soup. Cook over medium heat until the cream has reduced by a third, 15 to 20 minutes. Remove from the heat and discard the jalapeños and herb bundle.
• Using a blender or a hand blender, purée the soup until smooth. Return to low heat, add the potatoes and cook until almost tender, 6 to 8 minutes. Add the clam meat and remaining dozen clams in their shells.
• Cover and cook until the clam shells pop open, 8 to 10 minutes. Once the shells are open, taste and adjust the seasoning.
• Ladle the chowder among bowls and garnish with the parsley, chives, tarrago, reserved bacon and drizzle of olive oil before serving.

CREAMY CLAM CORN CHOWDER

Steps:

• Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
• Add canned corns juice from canned clams and jar clam juice.
• Simmer 15 minutes.
• Add milk, cream, and simmer 5 more minutes.
• Add clams season to your taste with salt, pepper, and Old Bay seasoning.
• Simmer till warmed.
• Serve with crusty French or rye bread!

CLAM AND CORN CHOWDER

Steps:

• Sauté onion in butter until soft.
• Combine other ingredients and bring to a simmer.
• Simmer for 5 minutes and serve.