CORN and CLAM CHOWDER by Foodie’s Chef Laura Brennan

Name: CORN and CLAM CHOWDER by Foodie’s Chef Laura Brennan
Total time: 165 min
Ingredients: 8 ears corn; 24-each littleneck clams; 1 medium sweet or Spanish onion, peeled and cut in half; 2 tablespoons olive or vegetable oil, divided; 2 cloves garlic, peeled; 2 u2018pinchesu2019 dried thyme; 2 bay leaves; 2 strips bacon (Place the 2 strips, unfolded, in the freezer for 10-15 minutes to make it easier to; slice.); u2018Liquidsu2019: 7-8 total cups to include 2 cups clam broth and 5-6 cups corn broth (see below); Kosher salt; fresh ground black pepper; Optional: u00bd to u00be cup half & half

foodiesmarkets.com

Truth is, I’m sad to see the corn season mostly behind us. So, this recipe holds onto a bespoke summer treat a little while longer. Don’t shy away from making an easy ‘corn broth’ with your...

View full recipe on foodiesmarkets.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools:

Ingredients

8 ears corn
24-each littleneck clams
1 medium sweet or Spanish onion, peeled and cut in half
2 tablespoons olive or vegetable oil, divided
2 cloves garlic, peeled
2 u2018pinchesu2019 dried thyme
2 bay leaves
2 strips bacon (Place the 2 strips, unfolded, in the freezer for 10-15 minutes to make it easier to
slice.)
u2018Liquidsu2019: 7-8 total cups to include 2 cups clam broth and 5-6 cups corn broth (see below)
Kosher salt
fresh ground black pepper
Optional: u00bd to u00be cup half & half