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Clams, Corn and Squash Stew

Serves 4

Colourful, healthy comfort food! 

Imperial Ingredients
1 can (142 g)  Ocean’s Clams, drained 
1 quart (946 ml)  chicken stock broth 
1 large  butternut squash peeled, seeded and cut into 1-inch cubes
4 cups  fresh corn kernels or 3 cups of frozen corn 
 ¾ cup  chopped basil leaves 
1 (19 oz) can kidney beans drained and thoroughly rinsed
¼ cup  plus 2 Tbsp of olive oil 
1 large onion coarsely chopped 
green bell pepper coarsely chopped 
1 tsp  ground cumin 
1 tsp  dried oregano 
2 tsp  of hot paprika 

Salt and pepper to taste

What to Do

  1. In a large pot bring stock, squash and corn to a boil. Cover and simmer over moderately low heat until squash is just tender, about 15 minutes.
  2. Transfer 3 cups of the squash mixture to a blender along with some liquid and ½ cup of the basil. Puree the mixture in a blender. Return the puree to the pot, add the kidney beans and heat through for 2 minutes. Keep warm.
  3. Meanwhile, in a large non-stick fry pan, heat 2 Tbsp of oil. Add the onion, green pepper, cumin, oregano, and 1 tsp of paprika. Sauté over med/high heat, stirring occasionally until onion is softened for about 6-8 minutes. Add onion mixture to the stew as well as the drained clams. Stir to combine and season with salt and pepper to taste.
  4. In a small saucepan, heat the remaining ¼ cup of oil. Add the remaining 1 tsp of paprika and cook over low heat until fragrant for about 5-7 minutes.
  5. Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining ¼ cup of chopped basil and serve.

Chef’s Suggestion

Serve with crusty bread and a Tomato Salsa.

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