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Spicy Clam and Corn Chowder (Rachael Ray) Recipe

Spicy Clam and Corn Chowder (Rachael Ray) Recipe

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Spicy Clam and Corn Chowder (Rachael Ray)

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Ingredients:

Serving

1 tbsp evoo
1/3 lb lean bacon, chopped
4 large ears corn on the cob , kernels cut off and cobs scraped
2 tbsp seafood seasoning , such as old bay
2 tbsp fresh thyme leaves, finely chopped
4 cloves garlic, chopped
3 to 4 small ribs celery with leafy tops, chopped
2 fresh bay leaves
2 jalapeno or fresno chiles, chopped or thinly sliced
1 red onion, chopped
4 cups chicken stock
3 to 4 heirloom tomatoes, chopped
4 lb littleneck clams , scrubbed
1 lager beer
sea salt and freshly ground pepper
hot sauce , for serving
3 english muffins, chopped into bite-size cubes
1/2 stick butter (4 tbsp)
2 tbsp hot sauce
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp seafood seasoning , such as old bay

Directions:

Preheat the oven to 350 degrees F.
For the chowder: In a soup pot or a Dutch oven, heat the EVOO 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 the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
To finish the chowder: Place the clams and beer 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 and garnish with the croutons. Serve with hot sauce.
Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
You can store the croutons in an airtight container or in a foil pouch until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3437.48 Kcal (14392 kJ)
Calories from fat	213.86 Kcal
		% Daily Value*
Total Fat	23.76g	37%
Cholesterol	39.39mg	13%
Sodium	751.01mg	31%
Potassium	1051.15mg	22%
Total Carbs	94.25g	31%
Sugars	7.15g	29%
Dietary Fiber	8.88g	36%
Protein	21.05g	42%
Vitamin C	39.4mg	66%
Vitamin A	0.1mg	5%
Iron	1.8mg	10%
Calcium	121.9mg	12%

Amount Per 100 g
Calories	301.95 Kcal (1264 kJ)
Calories from fat	18.79 Kcal
		% Daily Value*
Total Fat	2.09g	37%
Cholesterol	3.46mg	13%
Sodium	65.97mg	31%
Potassium	92.33mg	22%
Total Carbs	8.28g	31%
Sugars	0.63g	29%
Dietary Fiber	0.78g	36%
Protein	1.85g	42%
Vitamin C	3.5mg	66%
Iron	0.2mg	10%
Calcium	10.7mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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