- Prepare the Ingredients
Dice the bacon, onion, and celery. Mince the garlic. Strip the thyme leaves from the stems. Peel and chop the potatoes into 1/2-inch cubes. Shuck the corn and slice the kernels from the cobs. Chop the chives. Have your white wine, clam juice, broth, cream, and chopped clams measured and ready.
- Render the Bacon & Cook the Vegetables
In a large Dutch oven or heavy pot over medium heat, cook the diced bacon until crisp and golden, about 8 minutes. Remove the bacon with a slotted spoon, leaving the fat behind. Add the diced onion and celery to the pot. Cook, stirring occasionally, until very soft and translucent, about 10 minutes. Add the garlic and thyme leaves and cook for 1 minute until fragrant.
- Build the Broth & Simmer Potatoes
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a light roux. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 1 minute. Stir in the clam juice and chicken broth. Add the diced potatoes and bay leaf. Bring to a gentle simmer, then reduce heat to maintain a low bubble. Cook, partially covered, until the potatoes are just tender, about 15 minutes.
- Add Corn, Clams & Finish
Stir in the corn kernels and cook for 3 minutes. Remove the pot from the heat. Discard the bay leaf. Stir in the heavy cream and the chopped clams (with their juices if using canned). Return the crispy bacon to the pot. Add the butter and stir until melted. Taste and season generously with salt and black pepper. Let the chowder rest for 5 minutes off the heat to allow the flavors to meld.
- Serve
Ladle the hot chowder into bowls. Garnish generously with the chopped fresh chives and an extra grind of black pepper. Serve immediately with oyster crackers or crusty bread on the side.
- Calories:420 kcal
- Protein:18 g
- Carbohydrates:35 g
- Sugar:8 g
- Salt:1.2 g
- Energy:1760 kJ
- Fat:24 g
When the days grow short and you’re craving a bowl that whispers of summer past and cozy nights ahead, you need this corn and clam chowder. It’s my go-to for bridging seasons, a creamy, briny dream with sweet pops of corn that somehow makes everything right. I discovered my version after a trip where a too-heavy, floury bowl left me yearning for something brighter. This is the answer.
The Salty History of Our Beloved Chowder
Chowder, at its heart, is a sailor’s story. It was born on the decks of fishing schooners, a simple, hearty stew made from the day’s catch and ship’s biscuits. As it moved ashore, regional identities formed—from the creamy richness of a homemade New England clam chowder to the clear, tomato-based broths of Manhattan. Our sunny riff leans into that coastal heritage, but lets the sweetness of corn share the spotlight.
What Makes This Corn and Clam Chowder Special
Forget gloppy, flour-thickened soups. The magic here is a dual emulsion. We render smoky bacon fat to sauté our aromatics, then use the starchy potatoes themselves to gently thicken the broth. A final swirl of heavy cream, added off the heat, creates a silky-smooth finish that clings to every spoonful without being heavy. It’s a technique I admire in the meticulous kenji clam chowder philosophy, where every element has a purpose.
The Pro-Tip: Don’t Rush the Base
Here’s where most soups go wrong: under-sweating the vegetables. You want your diced onion and celery to become utterly soft and translucent in that bacon fat, almost melting, before you add any liquid. This builds a profound sweetness and depth that no amount of simmering can create later. Be patient here; it’s the flavor foundation of your entire pot.
Serving & Pairing Ideas
Ladle this chowder into deep, warm bowls. A final crack of black pepper, a sprinkle of fresh chives, and maybe an extra pat of butter is all you need. For a fun twist inspired by a fried clam chowder, serve it with a side of crispy oyster crackers or even a few garlic-rubbed crostini for dipping. Pair it with a crisp, cold lager or a mineral-driven Chardonnay to cut through the richness beautifully.
Variations & Substitutions
The beauty of chowder is its flexibility. For a portland clam chowder vibe, add a pinch of smoked paprika. Swap half the clams for chopped oysters to make a luxurious oyster clam chowder. Dairy-free? Use full-fat coconut milk for the cream. No fresh clams? Two cans of high-quality chopped clams, juice included, work in a pinch. Thicken with a roux if you prefer, but try the potato method first—it’s a game-changer.
Make-Ahead & Storage Tips
This soup tastes even better the next day, as the flavors marry. Let it cool completely, then store it airtight in the fridge for up to 3 days. Reheat gently over medium-low heat, adding a splash of broth or milk if it has thickened too much. I don’t recommend freezing the creamy version, as the dairy can separate. For a freezable base, omit the cream and add it when reheating.
Frequently Asked Questions
Can I use frozen corn? Absolutely! Frozen sweet corn, straight from the bag, works wonderfully and is often sweeter than off-season fresh corn. No need to thaw.
What’s the best clam to use? For authenticity, fresh littleneck or cherrystone clams steamed open in white wine are sublime. For convenience, high-quality canned clams (like those from Serious Eats favorites) are a fantastic, time-saving staple.
Is it really that different from restaurant chowder? Yes. Controlling the salt, avoiding thickeners, and using real cream makes a world of difference. You taste the sea and the sweet corn, not just salt and flour.
I hope this corn and clam chowder becomes a cherished recipe in your home, too. It’s more than soup; it’s a warm hug from the kitchen. Give it a try this weekend, and let me know how it turns out in the comments! For more comforting ideas, browse our recipe collection.
