Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Northwest Seafood Corn Chowder Recipe

Monday, July 12, 2010

{soups-salads-and-salad-dressings} Northwest Seafood Corn Chowder Recipe

Northwest Seafood Corn Chowder Recipe

This chowder showcases the best of Northwest seafood; it's all in here, from bay scallops to snapper.

    * 8 Servings
    * Prep: 45 min.
    * Cook: 40 min.

Ingredients

    * 2 large ears sweet corn in husks
    * 14 fresh cherrystone clams
    * 6 bacon strips, chopped
    * 1/3 cup butter, cubed
    * 2 large onions, chopped
    * 1 celery rib, chopped
    * 1 tablespoon chopped shallot
    * 2 garlic cloves, minced
    * 1/2 cup all-purpose flour
    * 2 cups water
    * 1 bottle (8 ounces) clam juice
    * 3/4 pound potatoes, cubed
    * 1/4 cup clam stock
    * 2 tablespoons minced fresh parsley
    * 1 bay leaf
    * 1/2 teaspoon salt
    * 1/2 teaspoon white pepper
    * 1/4 teaspoon dried thyme
    * 1/2 pound bay scallops
    * 1/2 pound uncooked small shrimp, peeled and deveined
    * 1-1/2 cups heavy whipping cream

Directions

    * Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender.
    * Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside.
    * In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery, shallot and garlic; cook until tender. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
    * Remove corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup equals 476 calories, 33 g fat (18 g saturated fat), 145 mg cholesterol, 518 mg sodium, 28 g carbohydrate, 3 g fiber, 19 g protein.

Northwest Seafood Corn Chowder published in Country August/September 2010, p52

Tip

Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California

   Beth Layman :)

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