Clam and Corn Chowder

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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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 cucharadas de mantequilla sin sal, divididas
475ml corn (from about 4 ears)
450g boiling potatoes, peeled and cut into 1/2-inch cubes
2 (230g) bottles clam juice
120ml de agua
900g small hard-shelled clams, well scrubbed
240ml de leche entera
120ml de nata para montar

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.