It’s tempting to call this soup a chowder because of the thick and creamy broth but it contains no salted pork nor bacon which is a traditional ingredient of chowders so I won’t call it a chowder. It’s just as tempting to call this soup a bisque but it doesn’t contain pureed seafood so I won’t call it a bisque either. It’s just a simple and delicious creamy corn and clam soup.
Fresh clams and corn went into this soup. The clams were soaked overnight with several changes of water to get rid of the sand. The ears of corn were manually shredded and slow cooked in butter.
Serves 4 to 6.
1 kilo of clams
3 ears of sweet yellow corn
1/4 c. of butter
2 tbsps. of flour
1 c. of cream
a handful of chopped onion leaves for garnish
Wash the clams, changing the water several times. Place in a bowl, cover with water and allow to soak in the fridge for several hours, preferably overnight. Change the water every few hours.
Peel and finely chop the onion (finely slicing it works too).
Shred the corn (see tips on how to cut the corn kernels off the cob).
Fill a large pot with six cups of water and boil.
While waiting for the water to boil, take the clams from the fridge and wash again in several changes of water until no traces of sand are visible. What I do is place the clams in a large bowl with a cover, fill the bowl with water, cover it and shake the clams until they’re dizzy. Kidding, kidding. But shaking loosens any sand left inside the shells. Do this with several changes of water.
When the water is boiling, drain the clams and drop into the hot water. In five minutes or so, the clams should have completely opened. Remove the clams with a slotted spoon and transfer to a bowl. Strain the broth over a piece of muslin or cheesecloth just in case the clams expelled more sand.
Heat the butter in a clean large pot. Add the corn and chopped onion. Cover and cook over low heat with occasional stirring until the corn is done (I used Japanese sweet corn and this stage took only about 12 minutes). Dump the flour into the pot and stir until no lumps are visible. Cover the pot once more and cook for another seven to eight minutes.
Turn up the heat. Pour the clam broth in a slow steady stream, stirring as you pour. Add the cooked clams to the pot bring to a boil. Turn off the heat, pour in the cream, stir, then season with salt and pepper.
Top with the onion leaves. Serve hot.