Summer Corn and Clam Chowder

This post is going to be a quickie. Tomorrow I’m off bright and early headed for the farm in North Carolina. We’re taking care of wedding details this weekend, so much to do! It’s a tad overwhelming, but I know we’ll get there. While I’m running around like a crazy person, you can enjoy this summer soup!

Ingredients: (makes 4 servings)

1 pound littleneck clams (about 1 dozen)

1 cup chopped onion

1 cup chopped celery

2 cloves minced garlic

2 cups chopped broccolini (or broccoli)

2 chopped small, red potatoes

2 teaspoons fresh thyme

2 cups fresh or frozen corn

3 cups vegetable stock (or 3 cups water and a veggie bouillon cube)

1/2 cup heavy cream

1/2 cup dry white wines

salt and pepper

2 Tablespoons extra virgin olive oil

Directions: In a soup pot, heat the olive oil on medium high heat. Add the garlic and onions and cook until fragrant. Next, add the broccolini and celery. Cook for about 3 minutes, until tender.

Next, add the potatoes and stir for about 5 minutes.

Next, add the thyme.

Then, add the corn.

Then, add the vegetable stock.

 

Then, the cream and wine. Bring to a boil and then reduce to a simmer.

While the soup is simmering, prepare the clams. I got mine locally in Virginia!

Rinse and place in the soup. Let cook for 5 to 10 minutes, until they open up.

   

Serve hot with a spoon and fork (for grabbin’ hold of those little clams!).

With some oyster crackers.

And a fancy sprig of thyme.

This soup is light and creamy and full of good veg. Hope you like it!

Other posts you may enjoy:

1. Corn-Potato Chowder
2. Summer Dream Weaver Soup
3. Guest Post- Spicy Corn Soup
4. Creamy Mushroom and Artichoke Soup
5. Summer Risotto

Tagged as: chowder, corn, cream, food, littleneck clams, pescetarian, soup, stew, summer soup