By Marcus Samuelsson | September 6, 2013

Photo: Krista76

Photo: Krista76

What says summer in New England more than Corn and Clam Chowder? You can almost see the ocean when you take a whiff of a fresh batch of chowder.  I love the smokiness that the bacon adds.  With so many stick to your ribs ingredients like potatoes, cream, corn and bacon, this is the kind of soup that is a meal in itself.

Corn and Clam Chowder Recipe

Servings: 4-6


  • 3 slices of uncooked bacon, chopped
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 2 garlic cloves, minced
  • 2 pounds steamer clams, scrubbed clean
  • 1 cup white wine
  • 1 cup heavy cream
  • 1 carrot, peeled and chopped
  • One 15-ounce can creamed corn
  • 1 pound red-skinned potatoes, peeled and cut into ½-inch pieces
  • 1 cup clam juice
  • 2 sprigs fresh thyme
  • 1 large bay leaf
  • 2 tbsp. chopped chives
  • Juice from 2 limes
  • 2 slices day-old whole wheat bread, toasted


1. In a sauté pan, add bacon and cook until fat is rendered, 3 to 4 minutes and reserve a few tablespoons for topping. Add celery, onion and garlic and continue cooking 3 to 4 minutes. Onions should be golden but be careful not to burn the bacon. Add clams and white wine to the mixture. Cover and let simmer until clams open up, about 5 minutes. Remove from heat and place just the clams in a bowl.

2. Transfer the remaining contents of the sauté pan to a large pot and add the cream, carrot, corn, potatoes, clam juice, thyme, and bay leaf. Bring to a gentle boil and let simmer for 15 minutes.

3. Remove clams from their shells and toss with chives and lime juice.

4. To serve, divide clam mixture among 4 bowls and pour in chowder. Crumble toasted bread and cooked bacon over top before eating.

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