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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Corn, Clam, and Mussel Chowder

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.

Cooking Light JULY 2009

  • Yield: 6 servings (serving size: 1 1/2 cups)
  • Prep time: 40 Minutes

Ingredients

  • 2 bacon slices, chopped
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 teaspoon chopped fresh thyme
  • 2 cups diced red potato
  • 2 (8-ounce) bottles clam juice
  • 2 cups fresh corn kernels
  • 20 mussels (about 1 pound), scrubbed and debearded
  • 3/4 cup half-and-half
  • 1/2 cup 2% reduced-fat milk
  • 3 tablespoons all-purpose flour
  • 2 (6 1/2-ounce) cans minced clams, liquid reserved
  • 1/4 teaspoon salt
  • Thyme sprigs

Preparation

1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.

2. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

Tomato and fennel salad: Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk. Pour vinaigrette over lettuce mixture; toss well.

Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 7.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.3g
  • Carbohydrate: 29.6g
  • Fiber: 3g
  • Cholesterol: 37mg
  • Iron: 3.6mg
  • Sodium: 674mg
  • Calcium: 99mg
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Corn, Clam, and Mussel Chowder Recipe

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