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Clams, Leek and Sweet Corn Chowder

Serves 4

Every family needs a rich, flavourful clam chowder recipe that’s easy to enjoy on a cold winter night. 

Imperial Ingredients
3 cans (142 g each)  Ocean’s Whole Baby Clams 
2 Tbsp  butter
2 leeks finely chopped 
1 3/4 cup  chicken stock 
 4 medium new potatoes peeled and cut into 1/2" dice 
2 Tbsp  corn starch 
2 cups  half and half cream 
1/2 cup
canned or frozen sweet corn
2 tsp  thyme leaves 

a dash salt and freshly ground black pepper

What to Do

  1. Drain clams, reserving the liquid.
  2. Melt butter in a large saucepan. Add leeks and cook gently for 5-6 minutes, without browning them..
  3. Add reserved clam liquid and chicken stock; add potatoes, bring to the boil, then reduce heat. Cover and simmer for about 5 minutes, or until leeks and potatoes are tender.
  4. Blend the corn starch with 2-3 Tbsp of half-and-half. Add remaining cream to saucepan with sweet corn and thyme. Heat and simmer very gently for 3-4 minutes.
  5. Add blended corn starch to the soup and cook gently, stirring constantly, until thickened.
  6. Stir in clams; season with salt and pepper to taste. Ladle into warmed bowls and serve immediately with crisp garlic toast.

Chef’s Suggestion:

Serve with fresh garlic bread.

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