I found this recipe recently and with all of the ingredients at their peak I thought it sounded like a timely recipe.
Corn, Clam, and Mussel ChowderMakes 6 servings (serving size: 1 1/2 cups)
Ingredients2 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
1 1/4 cup half-and-half
3 tablespoons all-purpose flour
2 (6 1/2-ounce) cans minced clams, liquid reserved
1/4 teaspoon salt
Thyme sprigs
PreparationHeat a large pan 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 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 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. (
HINT......after I drain clams I then pour the clam broth thru a coffee filter. Sometimes there is some sand in the broth and that pretty much takes care of that.) Buon appetito! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
