Hearty Manhattan Clam and Corn Chowder
Thanks to Libby for sponsoring this post.
Even though spring is almost here, that doesn’t mean the soups aren’t on the table. In fact, there are so many easy and delicious soups that are perfect for springtime, they’re very much on the table. And for me, clam chowder is one of them. Whether red or white, chowder is one of those soups that can warm your bones on a chilly night and let you enjoy the spring afternoon sun even better. And if you eat your bowl of chowder at the dock or with a view of the water, even better.
It was this love for everything that led to this clam and corn chowder recipe. Basically, it’s a Manhattan-style clam chowder with a base of tomatoes and traditional vegetables like celery, carrots, bell pepper, potato and onion.
But where this recipe adds a touch is with the addition of Libby’s Absolutely Delicious Whole Grain Sweet Corn. Often found in white chowders, we have found that the addition of corn makes this chowder even more filling, filling and enjoyable with a touch of sweetness. If you are a corn lover, you will definitely want to try this one.
And whatever you do, don’t forget the oyster crackers!
Ingredients you need
Clams – The star of the show in this chowder, we use whole canned and diced young clams. If you prefer one texture over another, they can easily be replaced. Just keep in mind that diced clams are usually sold in boxes that are smaller than the set.
Clam juice (2 cups) – For this recipe you will need two cups of clam juice. You can find them at the grocery store in 8 oz (one cup) jars in the canned fish aisle and should be on the shelf right next to the clams.
Bacon – Bacon is wonderful in chowders like this, and pan juices are used to cook the vegetables. But if you avoid meat or just don’t eat pork, you can skip it. Just sauté your vegetables in olive oil instead.
Canned tomatoes (28 ounces) – There are a lot of options for canned tomatoes, and you can really use whatever you have in your pantry. Compotes or cubes are the most convenient, but if you have Italian tomatoes, that will work too. Simply pour all the tomato juice into the pot with the vegetables, then dice the whole tomatoes on your cutting board before adding them to the pot as well.
Libby’s Whole Kernel Sweet Corn – While this clam chowder is inspired by a Manhattan-style clam chowder (which usually doesn’t contain corn), we add Libby’s whole grain sweet corn to make this soup even more filling. You’ll love how sweet and delicious it is and this might inspire you to incorporate it into some of your other favorite easy spring dinners. Add ⅓ cup (with its liquid) of Libby’s whole kernel sweet corn to this chowder and you’ll be glad you did.
Carrots – A large carrot will do, chopped.
Celery – A stalk is abundant, also cut into slices.
Green pepper – Green is traditional but red pepper can also add great flavor. Add what you have on hand
Potatoes – Chowders taste better with lots of potatoes. Dice one or two small potatoes.
Onion – A small onion is enough.
Spices – This soup is delicately spiced. All you need is black pepper, bay leaves, and salt to taste. To avoid making this chowder too salty, be sure to add salt at the end as the clams and clam juice will add salt to this soup on their own.
Convenient, convenient, and ready whenever you need them, stock up on Libby’s veggies and use them in your easy springtime dinner recipes to make lunchtime even easier. They have a variety of vegetables to choose from!
Clam and corn chowder
- 3 slices bacon
- 1 small onion, chopped
- 1/3 Cup green pepper, diced
- 1 celery stalk, sliced
- 1 carrot, cut
- 1 medium potato, cubed
- 1 28 ounces can plum or diced tomatoes San Marzano are recommended
- 2 cups clam juice
- 2 bay leaves
- 2-3 sprigs of fresh thyme or 1/4 tsp. dried tea
- 1/2 teaspoon pepper
- 1/3 Cup Libby’s Whole Kernel Sweet Corn
- 1 10 ounces can whole baby clams
- 1 6.5 ounces can of clams, diced or chopped
- salt to taste
Heat medium to heavy heat over medium heat. Add the bacon and cook until crispy. Remove the bacon, drain on a paper towel and crumble. Leave the drops in the jar.
Add the onion, celery, bell pepper and carrot to the pot. Sauté until they start to soften (about 5 minutes). Add the potatoes, bay leaf, thyme, clam juice, bay leaves and black pepper. Also add the tomatoes. If you are using Italian tomatoes instead of diced tomatoes, add the sauce from the can to the pan first. Then, dice the tomatoes before adding them to the pan. Simmer the vegetables for 20 minutes or until the vegetables are tender with a fork.
Then add the cans of clams with their juice, corn and bacon. Simmer another 5 minutes. Season with salt if necessary.
Serve with oysters or salted crackers. Enjoy!
Looking for more ways Libby’s Vegetables can add a touch of spring freshness in a convenient package to your weekly meals?
Recreate this quick weekday meal and learn more about Libby’s veggies!
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