Corn and Clam Chowder with Roasted Parsnips | America's Test Kitchen
Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.
Ingredients
- 5 ears corn in the husk
- 2 large parsnips
- 2 pounds littleneck clams , shells well scrubbed under cold running water
- 2 tablespoons unsalted butter
- 1 large onion , chopped
- Salt and ground black pepper
- 1/4 cup minced fresh cilantro leaves
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