Buttermilk Clam ‘N Corn Chowder

J. White Harris

By
@JWhiteH

I have a recipe for Buttermilk Corn Chowder that I make often. Someone told me that they thought it would be good with minced clams added to it. I re-worked that recipe and this is what I came up with. It turned out delicious. This recipe is now one of our favorites.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

2 Tbsp
coconut oil
1 large
onion, chopped
2 medium
potatoes, peeled and chopped (2 cups)
2-1/2 c
whole kernel shoepeg corn
1 c
chopped celery
2 c
chicken broth, divided
3 can(s)
(6.5 oz) minced clams with juice
1/4 tsp
pepper
1/2 tsp
salt
2 Tbsp
all purpose flour
2-1/2 c
buttermilk
paprika or snipped cilantro, optional

Step-By-Step

1Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
2Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
3Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
4Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American