Nothing against chowder but I like this better. My problem with chowder is that I have always wanted them all corn, clam, and potato mixed up together even though thats totally sacrelig. And, seeing as I didn't grow up in the crazy cold winters of New England, well, I just dont need the rib-sticking heaviness of a classic clam chowder. Thats why I came up with this method I call chowdering clams. Its a term I made up so it means nothing more than this definition that I *just* fabricated: verb, to cover a dish with chowder-like ingredients even though you're technically not making anything like chowder, as is the case with these Corn Chowdered Clams.
So, these Corn Chowdered Clams are like the Cliff Notes version of chowder, see? And its my favorite use of white corn and seafood this side of the Mississippi. These Corn Chowdered Clams are inspired by my holiday weekend trip to Cape Cod but they tastes great even if you can't make it to the shores of the Cape.
cut into 1/2-inch wide strips
finely chopped (about 1 1/3 cups)
Place the clams in cold water and let sit for 10 to 20 minutes before proceeding. Meanwhile, add bacon to a large, heavy-bottomed pot with a tight-fitting lid and heat over medium heat until bacon is crisp, about 10 minutes. Remove bacon to a paper-towel-lined plate and discard all but 2 tablespoons of the bacon fat.
Meanwhile, place cream in a small saucepan and cook over medium-low until reduced by 1/3, about 5 to 10 minutes. Once the clams have soaked, wash the clams thoroughly and scrub off any blemishes.
The clams should have no odor. If any clams are open, tap on them lightly - if they don't close, discard them.
Return the pot to the stove over medium heat, add onion, add some freshly ground black pepper, and cook until translucent. Add the garlic and potatoes cook until browned, about 5 minutes. Stir in the wine, bring to a boil over medium-high heat, and let cook for a couple of minutes to cook off the alcohol smell.
Add clams, cover, and cook until clams open, about 6 to 8 minutes. Discard any clams that do not open and remove clams to serving bowls. Add corn and cook for 2 minutes. Then add the slightly reduced cream and parsley to the pan, season the juices in the pan with salt and pepper to make a sauce. Pour the sauce over the clams.
Food styling and photography by Aida Mollenkamp