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SPICY CLAM AND CORN CHOWDER
Main dishes

SPICY CLAM AND CORN CHOWDER

SPICY CLAM AND CORN CHOWDER

Who doesn't like a hot (or even a spicy!) soup to warm up on winter days? Here's a tomato based variation of the classic "New England clam chowder". Less heavy and rich than the creamy version, this recipe is packed with flavor!

There is of course an Italian touch in my version of the recipe by adding arrabbiata sauce. The little extra that was missing to give character to this soup!

Preparation 10 min
Cooking time 40 min
Portions 4

Ingredients

Preparation

  1. In a soup pot or a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add thyme, garlic, celery, bay leaves and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and Stefano Arrabiata sauce. Bring to a simmer, then turn off the heat.
  2. To finish the chowder: Place the clams and wine in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
  3. Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top. 
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