Corn Clam Chowder
List of Ingredients
6 ears of corn, husked and cleaned.
2 Tbs olive oil
2 medium Vidalia onions, diced
4 stalks celery, diced
2 serrano chilies, seeded and diced
1/2 lb. Yukon Gold potatoes, peeled and diced
3 garlic cloves, minced
1/2 C white wine
2 quarts water
3 ripe tomatoes, seeded and diced
1/2 lb. green beans, cut in 1 inch pieces
1/2 C fresh sage leaves, chopped
1 Lb. sugar snap peas, cut in half
1/2 lb. zucchini, diced
1 T red wine vinegar
salt & pepper to taste
2-3 cans chopped clams
lime wedges and sour cream for garnish
Recipe
Cut corn kernels from their cobs and reserve both in separate bowls. Heat an 8 quart soup pot over medium heat and add the oil, onions, celery and chilies, cooking until the onions lose their raw look, about 3 minutes. Add the potatoes, garlic and white wine and cook until the wine has reduced to a glaze, about 4 minutes. Add the water along with the corn cobs (not the kernels), diced tomatoes, beans, and half the sage leaves. Bring to a boil then reduce to a simmer for 30-45 minutes. At this point, remove the corn cobs from the chowder base and discard. Mix in the corn kernels, sugar snap peas, zucchini, the remaining sage leaves, vinegar and salt and pepper. Bring the mixture back to a simmer and cook an additional 15 minutes. Add the clams and cover the pot and cook for another 5-10 minutes. Correct seasoning if necessary and serve with a wedge of lime and a dollop of sour cream.
Serves 8-10
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