Summer Corn and Clam Chowder

August 18, 2011


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!

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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


Lauren at Keep It Sweet August 19, 2011 at 8:12 am

Have fun this weekend! Wedding planning can be exciting and stressful but it will all be worth it:-)

Jen @ Keepitsimplefoods August 20, 2011 at 4:16 pm

Thanks lady, soooo much stress! ;)

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