Clam and Corn Chowder

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjer

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ask Patient
Ljudversion
Lägg till i föredragna källor på Google

This classic clam and corn chowder is a wonderfully comforting dish that perfectly balances the briny sweetness of fresh seafood with the smoky depth of bacon. Using small, hard-shelled clams ensures a delicate texture, while the addition of fresh sweetcorn and tender potatoes creates a thick, satisfying consistency. It is an excellent choice for a weekend lunch or a light evening meal when you want something that feels both indulgent and nourishing.

As a dairy-free friendly category base, this versatile recipe can be easily adapted to suit different dietary needs by swapping the butter and cream for plant-based alternatives. Serve this savoury soup with crusty sourdough bread to soak up every drop of the rich broth. It is a brilliant way to enjoy high-quality British seafood and seasonal produce in one steaming bowl.

Ingredients for Clam and Corn Chowder

3 bacon slices, cut crosswise into thin strips
1 bunch spring onions (5 or 6)
2 matskedar osaltat smör, delat
475ml corn (from about 4 ears)
450g boiling potatoes, peeled and cut into 1/2-inch cubes
2 (230g) bottles clam juice
120ml vatten
900g small hard-shelled clams, well scrubbed
240 ml helmjölk
120 ml vispgrädde

How to make Clam and Corn Chowder

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of spring onions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoons pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop 1/2 cup spring onion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.