Main dishes
SPICY CLAM AND CORN CHOWDER
Preparation
10 min
Cooking time
40 min
Portions
4
Ingredients
Preparation
- In a soup pot or a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add thyme, garlic, celery, bay leaves and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and Stefano Arrabiata sauce. Bring to a simmer, then turn off the heat.
- To finish the chowder: Place the clams and wine in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
- Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top.
