This hearty Fish, Clams and Corn Chowder is the ultimate comfort food for chilly evenings. The base starts with crispy browned pork fat and aromatic vegetables like onion, celery, and garlic, creating a deep, savory foundation. Sweet corn and tender potatoes add heartiness, while fresh fish and clams bring a delicate oceanic sweetness. Finished with a splash of white wine and light cream, this soup strikes the perfect balance between rich and refreshing. It’s simple to make but feels luxurious, making it an ideal centerpiece for a cozy dinner or a weekend brunch. Serve with crusty bread to soak up every last drop of the flavorful broth.
Fish, Clams And Corn Chowder
Description
This hearty Fish, Clams and Corn Chowder is the ultimate comfort food for chilly evenings. The base starts with crispy browned pork fat and aromatic vegetables like onion, celery, and garlic, creating a deep, savory foundation. Sweet corn and tender potatoes add heartiness, while fresh fish and clams bring a delicate oceanic sweetness. Finished with a splash of white wine and light cream, this soup strikes the perfect balance between rich and refreshing. It is simple to make but feels luxurious, making it an ideal centerpiece for a cozy dinner or a weekend brunch. Serve with crusty bread to soak up every last drop of the flavorful broth.Ingredients
Directions
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In a large pot (approximately 1-gallon capacity), heat the pork fat over medium heat until it renders and begins to brown.
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Remove the excess crispy fat bits if desired, leaving the rendered fat in the pot.
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Add the chopped onion to the pot and cook until softened and caramelized.
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Add the garlic and celery, stirring frequently to let them brown slightly without burning.
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Stir in the cubed potatoes and cook for a few minutes, allowing them to absorb the flavors.
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Add the butter to the pot if the mixture looks dry.
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Pour in 1 cup of clam juice and the white wine.
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Add the corn, thyme, sage, rosemary, marjoram, and black pepper.
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Simmer the mixture for about 10 minutes to reduce slightly and allow the potatoes to become tender.
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Stir in the remaining 1 cup of clam juice, the chopped clams, and the fish pieces.
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Simmer gently for no more than 5 minutes, just until the fish is cooked through and opaque.
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Taste and season with coarse salt if necessary.
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Stir in the light cream and heat gently until the chowder is hot but not boiling.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the chowder after adding the cream, as it may curdle. Keep the heat low once the cream is added.
For a vegetarian version, substitute the fish and clams with extra potatoes and use vegetable broth instead of clam juice. Omit the pork fat and use olive oil or butter.
Fresh clams are best, but canned clams can be used for convenience. If using canned clams, reserve the liquid to add to the clam juice volume.
Any firm white fish works well, such as cod, haddock, or halibut.
This chowder is best served fresh. If storing leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop.
