No ImageClam Chowder with Corn

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  1. Sarah

    Love clam chowder and I always add creamed corn.

  2. Steph Kindel

    Just made this with freshly dug quahogs. Used bacon and no corn (what we had in the house), but thanks for providing a good base with which to start.


  3. Alexander

    I’m from Maine. Let the ole lady try this recipe spite by ole’ fashion ways and it tasted like charcole. Either she cooked it too long or she did something ele wrong, but It was the worst ever. Simple rule from Maine. Don’t add anyhting but maybe potatoes. God I want clam chowder… Not salt pork chowder. Just never add anything but sea food too a chowder. My boss is a 40 year+ Chef and He would throw it away. The one time I regret not paying attention. Salt pork no! Milk fine. Do over do it. Half the time thats the problem. Add way too much and loose the truditional Maine flavor. I couldn’t even take 2 bites before that salty overcooked pork taste showed up. Its called clam chowder not pork chowder.

  4. Mary M

    I’ve eaten clam chowder everywhere from Canada to Texas and have loved almost every bowl. There was one in San Diego…well, never mind. One of the very few that were terrible. I grew up on Campbell’s, still love it, too. BUT – here in Dallas there is a restaurant called Yard House that makes the most delicious clam chowder I have ever encountered. Turns out their chef is from Maine! About your recipe: I’m sure it’s great, as are all your recipes, but I have to admit my stomach tightened up a bit as soon as you mentioned corn. I love good corn, but there are certain places it shouldn’t go, and this is definitely one of them! If I make this, I will not be adding corn. Everyone to his own taste!

  5. Don Fitch

    I like to thicken it with a light white sauce — for my usual-size batch, two tablespoonsful of butter or other oils, heated long enough to evaporate any water, then an equal amount of flour stirred in and cooked until it barely begins to brown, then milk/cream plus other (clam-juice) liquids added, and cooked for a few minutes to overcome any raw-flour taste. (Actually, I’m too much of a Depression Era child to buy cream for any cooking, but I find that whole-milk works quite well, and my cardiologist doesn’t object if I don’t do it too often.)

    And yes, if it comes out a bit thin for my taste, instant mashed potato flakes work fine. (Note that, even though I’ve spent most of my life on the West Coast, I don’t think clam chowder should b thick enough to eat with a fork.)

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