Clam Chowder With Spinach, Basil And Corn
Published June 11, 1985
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces diced cured pork (bacon may be substituted, but not salt pork)
½ cup water, more if needed
1 large Spanish onion, diced
3 cloves garlic, minced
¼ cup dry white wine
8 large chowder clams, in shell, washed (see note)
10 ounces fresh spinach, washed and chopped
½ 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
Nutritional analysis per serving (4 servings)
33 grams carbs; 167 milligrams cholesterol; 653 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 30 grams saturated fat; 50 grams fat; 1 gram trans fat; 5 grams fiber; 1179 milligrams sodium; 21 grams protein; 15 grams sugar
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,