Best 13 Corn And Clam Chowder Sauce Recipes

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Are you searching for a delectable and comforting dish that embodies the flavors of the sea and the bounty of the fields? Look no further than corn and clam chowder sauce, a culinary masterpiece that seamlessly blends the sweetness of corn with the briny essence of clams. This creamy and flavorful sauce is a versatile culinary creation that can elevate various dishes, from pasta to seafood, to a new level of gastronomic delight. Whether you are a seasoned chef seeking inspiration or a home cook yearning for a heartwarming meal, this guide will lead you on a journey to discover the best recipe for corn and clam chowder sauce, transforming your kitchen into a symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CORN AND CLAM CHOWDER



Corn and Clam Chowder image

This favorite family is chock full of succulent seafood, sweet corn, and crumbly, salty bacon for a dish that's sure to be a hit every time.

Categories     seafood     shellfish     Corn Chowder     chowders     Clams     soups     clam chowder

Time 30m

Yield 4

Number Of Ingredients 15

2 tbsp. olive oil
2 slice bacon
1 large onion
kosher salt
Pepper
2 clove garlic
2 tbsp. all-purpose flour
2 can chopped clams in clam juice
1 bottle clam juice
3 c. whole milk
1 lb. medium red bliss potatoes
6 sprig fresh thyme
1 package frozen corn
cooked crumbled bacon
Chopped parsley

Steps:

  • Place the oil and bacon in a Dutch oven or large pot and cook over medium heat, stirring occasionally, until the bacon is crisp, about 5 minutes.
  • Add the onion, season with 1/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute.
  • Sprinkle the flour over the onion and cook, stirring, for 1 minute. Drain the canned clam juice into the pan (reserve the clams), add the bottled clam juice and stir to combine.
  • Stir in the milk, then add the potatoes and thyme and bring the mixture to a boil, stirring occasionally. Reduce heat and simmer for 12 minutes. Add the corn and clams and cook until the potatoes are just tender and the corn and clams are heated through, about 3 minutes.
  • Discard the thyme and serve the soup with crumbled bacon and parsley, if desired.

Nutrition Facts : Calories 452 calories

CREAMY CORN & CLAM CHOWDER



Creamy Corn & Clam Chowder image

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.

Provided by Land O'Lakes

Categories     Lunch     Shellfish     Soup     Corn     Chowder     Soup     Soup and Stew     Main Course     Vegetable     Soup and Stew     Main Course     Seafood     Meat, poultry, and seafood

Yield 6 (1 1/4-cup) servings

Number Of Ingredients 12

2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 1/2 cups) potato, peeled, chopped
1 cup Land O Lakes® Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves *
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired

Steps:

  • Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
  • Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
  • To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 250 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 1040 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 19 grams

CORN AND CLAM CHOWDER SAUCE



Corn and Clam Chowder Sauce image

Serve this creamy sauce with our Grilled Striped Bass.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

4 dozen Manila or littleneck clams (about 2 pounds), scrubbed
1/2 cup dry white wine
1 tablespoon unsalted butter
2 shallots, thinly sliced
1 stalk celery, thinly sliced
2 Yukon Gold or russet potatoes
2 cups fresh corn kernels (about 3 ears), plus scrapings from cobs
1 sprig thyme
1 fresh bay leaf
1 cup heavy cream
Freshly ground pepper
Grilled Striped Bass

Steps:

  • Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
  • Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 3/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
  • Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.

CAST IRON CLAM CHOWDER



Cast Iron Clam Chowder image

We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!

Provided by ddmama

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 55m

Yield 4

Number Of Ingredients 17

1 tablespoon bacon grease
2 potatoes, chopped
3 carrots, chopped, or more to taste
½ cup chopped onion
3 cloves garlic, minced, or more to taste
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon liquid smoke flavoring
½ teaspoon fresh cracked black pepper
2 cups chicken broth
1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
2 tablespoons butter
¼ cup cornstarch
1 cup milk
½ cup heavy whipping cream
½ cup corn

Steps:

  • Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
  • Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
  • Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
  • Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 50.5 g, Cholesterol 94.3 mg, Fat 20.3 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 11.5 g, Sodium 1239.2 mg, Sugar 8.5 g

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS



New England Clam and Corn Chowder with Herbs image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Herb     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Bacon     Clam     Corn     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
  • Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CLAM AND CORN CHOWDER



Clam and Corn Chowder image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
1 onion, diced
1 carrot, peeled and diced
1 celery rib, washed and diced
4 ears corn, husked and kernels removed
6 baby red new potatoes, unpeeled, washed and diced
1 quart clam juice
1 cup dry white wine
3 1/2 pounds Littleneck clams, Manila clams or Cockles in the shell
1 Italian Roma tomato, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
1 jalapeno chile, stemmed, seeded, if desired
1 bunch cilantro, leaves only, chopped
Juice of 1 lime
1/2 teaspoon freshly ground black pepper
Salt to taste

Steps:

  • Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
  • Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
  • Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.

SPICY CLAM AND CORN CHOWDER



Spicy Clam and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon EVOO
1/3 pound lean bacon, chopped
4 large ears corn on the cob, kernels cut off and cobs scraped
2 tablespoons seafood seasoning, such as Old Bay
2 tablespoons fresh thyme leaves, finely chopped
4 cloves garlic, chopped
3 to 4 small ribs celery with leafy tops, chopped
2 fresh bay leaves
2 jalapeno or Fresno chiles, chopped or thinly sliced
1 red onion, chopped
4 cups chicken stock
3 to 4 heirloom tomatoes, chopped
4 pounds littleneck clams, scrubbed
1 lager beer
Sea salt and freshly ground pepper
Hot sauce, for serving
3 English muffins, chopped into bite-size cubes
1/2 stick butter (4 tablespoons)
2 tablespoons hot sauce
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon seafood seasoning, such as Old Bay

Steps:

  • Preheat the oven to 350 degrees F.
  • For the chowder: In a soup pot or a Dutch oven, heat the EVOO 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 the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
  • For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
  • To finish the chowder: Place the clams and beer 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.
  • Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
  • Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
  • You can store the croutons in an airtight container or in a foil pouch until ready to use.

HEARTY CORN AND CLAM CHOWDER



Hearty Corn and Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Bacon     Clam     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 bacon slices, chopped
1 cup chopped onion
1 cup chopped celery
1 carrot, peeled, chopped
2 teaspoons dried thyme
1 large bay leaf
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 8-ounce bottle clam juice
1 cup whole milk
1 15-ounce can creamed corn
2 6.5-ounce cans chopped clams

Steps:

  • Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS



New England Clam and Corn Chowder With Herbs image

Make and share this New England Clam and Corn Chowder With Herbs recipe from Food.com.

Provided by Shelby Jo

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices thick bacon, cut crosswise into 1/2 inch pieces
1 large onion, chopped
2 large carrots, peeled & chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all-purpose flour
4 cups whole milk
1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
3 (6 1/2 ounce) cans chopped clams with juice
1 (8 3/4 ounce) can corn, drained
chopped fresh parsley

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
  • Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
  • Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
  • Season to taste with salt and pepper.
  • Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CREAMY CLAM CORN CHOWDER



Creamy Clam Corn Chowder image

Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.

Provided by Rita1652

Categories     Chowders

Time 40m

Yield 1 pot full

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced finely
1 leek, cleaned and sliced thinly
1 large potato, diced finely
1 red pepper, diced
1 stalk celery, diced
3 garlic cloves, crushed
2 (6 1/2 ounce) cans baby clams, with juice
2 (15 1/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole corn (or grilled fresh corn on the cob kernels removed is really good!)
1 (8 ounce) jar clam broth
2 cups milk
1 cup light cream
salt and pepper
Old Bay Seasoning

Steps:

  • Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
  • Add canned corns juice from canned clams and jar clam juice.
  • Simmer 15 minutes.
  • Add milk, cream, and simmer 5 more minutes.
  • Add clams season to your taste with salt, pepper, and Old Bay seasoning.
  • Simmer till warmed.
  • Serve with crusty French or rye bread!

Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115

CLAM CHOWDER WITH SPINACH, BASIL AND CORN



Clam Chowder With Spinach, Basil And Corn image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 ounces diced cured pork (bacon may be substituted, but not salt pork)
1/2 cup water, more if needed
1 large Spanish onion, diced
3 cloves garlic, minced
1/4 cup dry white wine
8 large chowder clams, in shell, washed (see note)
10 ounces fresh spinach, washed and chopped
1/2 cup fresh basil leaves, chopped
2 to 6 small fresh hot peppers, chopped
3 ears fresh corn, shucked
1 cup milk
2 cups heavy cream
Salt and pepper as desired

Steps:

  • In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered.
  • Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot.
  • Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 51 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 30 grams, Sodium 1178 milligrams, Sugar 15 grams, TransFat 0 grams

CORN AND CLAM CHOWDER



Corn And Clam Chowder image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 16

6 ears shucked fresh corn on the cob, or 5 cups canned, well-drained or frozen whole-kernel corn
60 littleneck clams, the smaller the better
1 large carrot, about 5 ounces, trimmed and scraped
2 ribs celery, trimmed
1 onion, about 1/2 pound
6 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried
2 cups dry white wine
8 cups rich chicken broth, preferably homemade, although canned broth may be used
5 cups heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly squeezed lime juice
3 tablespoons butter
2 small hot red or green peppers, stems removed
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro

Steps:

  • If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
  • Rinse the clams well and put them in a kettle.
  • Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
  • Coarsely chop the celery. There should be about one cup. Add this to the clams.
  • Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
  • Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
  • Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
  • Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
  • Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
  • Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
  • If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
  • Bring the soup to the boil and swirl in the butter.
  • Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
  • Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
  • Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh or frozen corn for the best flavor. If using frozen corn, thaw it completely before using.
  • If you don't have clam juice, you can substitute fish stock or vegetable broth.
  • For a creamy chowder, use heavy cream or half-and-half. For a lighter chowder, use milk.
  • Add a pinch of cayenne pepper or paprika for a little bit of heat.
  • Serve the chowder with crackers, bread, or a salad.

Conclusion:

Corn and clam chowder is a classic New England dish that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, briny flavor, and tender vegetables, corn and clam chowder is sure to be a hit with your family and friends.

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