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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Make stock: cut kernels from cobs; set kernels aside. Slice 1 onion,
unpeeled, into 8 wedges, carrot, celery, peppercorns, bay leaf, thyme. Add
2 quarts water; bring to a boil. Reduce heat to a simmer, and cook 1
hour. Season with salt and pepper. Strain; discard solids. Stock can be
refrigerated up to 1 week.
In a large, wide saucepan, bring wine to a simmer. Add clams. Cover;
steam until clams open, 5-7 minutes. Discard any unopened clams. Drain in
a sieve set over a bowl; reserve and chill liquid. Shuck clams; halve
large ones. Refrigerate, submerged in a bit of reserved liquid.
Finely dice remaining onion. In a large stockpot set over medium heat,
melt butter. Add onion; cook, stirring until translucent, about 6 minutes.
Add potatoes and reserved kernels; cook 3-4 minutes.
Add 3 1/2 cup reserved stock and 1 cup reserved clam liquid to pot, leaving
behind sediment.. Bring to a boil; reduce to a simmer. Cook until
potatoes are tender, about 25 minutes. Stir in cream, and remove from
heat. Puree 2 cups; return to pot and stir. (Cooked chowder can be
refrigerated, covered, overnight)
Add chives, jalepeno and reserved clams to pot. Adjust seasoning; serve.
Contributor: Martha Stewart Living
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