Chowder with clams and corn

Chowder with clams and corn

Chowder with clams and corn

Chowder with clams and corn is cooked, of course, not fast, but worth it.


1.5 kg of mussels in shells
the bulbs are small
butter – 25 g
350 ml cream 20% fat
Bay leaf
200 g salmon fillet
a small bunch of parsley
2 ears of corn
1/4 bulb celery root
0.5 kg of a mixture of seafood “seafood cocktail”
salt (preferably sea)
3 potatoes (red or white skin)
100 g bacon, in one piece
a handful of fresh thyme


Clams, wash thoroughly with a brush, removing from the surface of all shells and algae growths, put them into a saucepan and cover with cold water so that it just covered the shells. Pour 3 tbsp. of salt, stir and leave for 30 minutes to clam chowder came out all the sand.

Meanwhile put in a large wide pan with 1 peeled, cut in half onion, peeled celery and 2 sprigs thyme.

Pour 3 cups of cold water, 30 ml of dry white wine and put over medium heat. Bring to a boil, lower the heat to low.

Prepared clams, rinse, place in a metal colander or sieve. Place it over a saucepan of boiling water with vegetables to shellfish does not touch the boiling water. Cover the pot with a colander lid and cook for 15 min.

Pour the mussels from the colander into a large bowl, let cool. To sort, delete unopened shells. A few clams to postpone for decoration, the rest remove from shells and chop.

Broth remaining after cooking the clams, strain through a fine sieve, pour into a small pan, put it on a gentle fire. Cook until the broth is reduced in 2 times. Remove the pan with the broth from the heat, lightly season with salt and white pepper, put the fish, cut into large chunks, cover and set aside.

Bacon cut into small cubes. A large pot with a thick bottom to heat on medium heat, pour 2 tbsp olive oil and heat it for 2 min. Put the bacon and fry until crackle.

Add the bacon, remaining onion, peeled and cut into cubes with sides 1 cm, Bay leaf, and 0.5 tbsp chopped green thyme. Stir and cook 3 minutes, then add chopped butter and continue cooking until until the onions become soft and translucent. It is very important to prevent the formation on the bow crisp.

From the broth with a slotted spoon remove the fish and put it on a plate, pour the broth into the pan with onions and bacon. Remove the Bay leaf. Put the potatoes, peeled and cut into cubes with sides 1 cm bring to a boil and cook until the potatoes are soft, about 10-12 min.

Meanwhile, prepare the corn. With a sharp knife to cut grain from corn cobs. The cobs and grain to put in a small saucepan, pour the cream, season with pinch of salt. Put on high heat, bring to a boil, reduce the heat to low and cook 5 minutes Then remove from heat, remove cobs.

Pour the cream together with the corn in a pot of soup, add poultry, meat, shellfish and seafood mixture, bring to a boil and cook 5 min. Put in a pan fish fillet and immediately remove from heat.

Season the soup with black freshly ground pepper and finely chopped parsley, cover with lid and allow to cool slightly, 10-15 minutes. Pour into bowls and serve with crackers.

Bon Appetit!

Chowder with clams and corn

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