Directions:
- In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
- In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
- Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
- While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
- Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.45 Kcal (1974 kJ) | ||
| Calories from fat | 300.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.39g | 51% | |
|---|---|---|---|
| Cholesterol | 102.39mg | 34% | |
| Sodium | 226.41mg | 9% | |
| Potassium | 589.65mg | 13% | |
| Total Carbs | 32.19g | 11% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 123.57 Kcal (517 kJ) | ||
| Calories from fat | 78.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.75g | 51% | |
|---|---|---|---|
| Cholesterol | 26.84mg | 34% | |
| Sodium | 59.34mg | 9% | |
| Potassium | 154.55mg | 13% | |
| Total Carbs | 8.44g | 11% | |
| Sugars | 2.88g | 44% | |
| Dietary Fiber | 0.84g | 13% | |
| Protein | 2.27g | 17% | |
| Vitamin C | 3.7mg | 24% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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