Clam Chowder With Spinach, Basil And Corn
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 4ounces diced cured pork (bacon may be substituted, but not salt pork)
- ½cup water, more if needed
- 1large Spanish onion, diced
- 3cloves garlic, minced
- ¼cup dry white wine
- 8large chowder clams, in shell, washed (see note)
- 10ounces fresh spinach, washed and chopped
- ½cup fresh basil leaves, chopped
- 2 to 6small fresh hot peppers, chopped
- 3ears fresh corn, shucked
- 1cup milk
- 2cups heavy cream
- Salt and pepper as desired
Nutritional analysis per serving (4 servings)
659 calories; 51 grams fat; 30 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 20 grams protein; 1179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- If clams in the shell are not available, use one 6½-ounce can minced clams, with juice, plus one 8-ounce bottle clam juice.
Private Notes
Comments
We loved this. It was a last minute decision to make this for dinner. We only had a can of clams, but we had clam juice, spinach, etc. We didn't have heavy cream, so we used 3 cups of whole milk. But we followed the recipe and loved it. We'll try it again with the real clams and heavy cream,