Corn Chowder with Littleneck Clams and Jalapeno Cream
Keys: Soups Stews Seafood
Yield: 6
Ingredients:
----------------- CORN CHOWDER ----------------
3 cup Chicken Stock (see recipe)
1 cup dry white wine
1 x garlic clove
2 sprg fresh thyme
2 lb littleneck clams in shell - (abt 4 doz) scrubbed
clean
4 tbl unsalted butter - (2 oz)
1 med onion diced
1 x leek, white part only diced
1 lrg carrot diced
1 x celery stalk diced
8 x ears fresh sweet corn shucked, kernels
removed, reserving cobs
1 1/2 cup heavy cream
Salt to taste
Freshly-ground white pepper to taste
Juice of 1/2 small lemon
----------------- JALAPE O CREAM ----------------
1/2 cup heavy cream whipped
1/4 cup sour cream
1 x jalapeno pepper cored, seeded,
and minced
Salt to taste
Freshly-ground white pepper to taste
Method:
Prepare the chowder: In a large saucepan, bring the chicken stock and
white wine to a boil with the garlic and thyme. Add the clams, bring
back to a boil, cover, and steam until the clams are just opened, 3 to 4
minutes. Strain the liquid into a bowl and discard any unopened clams.
Remove the clams from their shells and set aside.
In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot,
and celery over medium heat, until al dente, about 10 minutes. Pour in
the clam liquid and bring to a boil. Add the corncobs and the corn
kernels, reserving 1 cup kernels for garnish. Simmer for 30 minutes.
Remove the cobs and strain the soup into a clean saucepan. Transfer the
strained vegetables to a blender or food processor, pour in the cream,
and process until pureed, still retaining a little texture. Stir back
into the soup and season lightly with salt and pepper. Bring the soup to
a boil, add the reserved clams, and simmer for 1 minute. Season to taste
with salt, pepper and lemon juice.
Meanwhile, prepare the jalapeno cream: In a small bowl, combine all the
ingredients, seasoning to taste with salt and pepper.
Ladle the soup into heated bowls, making sure that there are clams in
each bowl. Spoon a little of the jalapeno cream in the center, passing
the remaining cream in a small bowl. Garnish with the reserved 1 cup
corn kernels and serve immediately.
This recipe yields 6 to 8 servings.
Comments:
This recipe demands fresh corn, preferably corn picked the same day that
you make the soup. If the corn is too old, it turns starchy and the soup
will not have the same sweetness. But if it"s just a few hours old, the
soup will be sweet and have a delicate flavor you"ll never forget.
~Angelique~
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