Corn and Clam Stew
July 24, 2010Clam and Corn Stew
Nothing makes me happier than to go to the farm for the 1st corn of the season……
I look forward to it every July-
Here is an easy corn and clam stew for you and your family to enjoy!
Feeds 6 people
Ingredients-
4 oz olive oil
1 sliced Spanish Onion
2 diced Pablano Chillis
8 ears of corn
1# cooks chopped bacon
8 oz dry white wine
2 quarts water
4 oz whole sweet butter
30 little neck clams
5 diced Idaho potatoes
Sea salt and Black Pepper to taste
Sourdough Bread
Method:
~ sweat the onion and chiles in olive oil until translucent
The beginning of the corn stock
~ add wine and reduce the wine by 1/2 of its volume
~ add all of the shucked ears of corn ( these are the inside of the cob after you take the kernels off of them
removing the kernels
~add the two quarts of water and bring to a boil and then simmer for 40 minutes-
~ after 40 minutes, strain all of the product out and voila, you have corn broth.
~ now add all of the corn kernels to your broth and cook for 8 minutes.
~in a seperate pot of salted boiling water, cook the potatoes until tender and then cool
~ in a seperate pan render your bacon until crispy- remove the bacon and keep the bacon fat in the pan.
~make sure your little necks are clean of any sand and place in the saute pan with the hot bacon grease and cover the pan until the clams open up ( it should take only a few minutes)
~Once the clams are cooked, add clams and all of the bacon fat, cooked potatoes and your whole butter….
~ season with salt and pepper and serve.
~Garnish the top of your stew with the crisp bacon pieces!
~ roasted olive oil soaked Sourdough bread goes great with the stew!!!!!
You can add some cooked pasta to the dish if you want as well!
ENJOY!
