This modern (i.e. quick and easy), clear-chowder-based take on the clambake was inspired by a food service offering from Blount, the R.I. clam processor turned national soup maker/clam shack operator. The sausage and corn create enough of a distraction to even win over clam haters. It got cut from The Great Clam Cake and Fritter Guide’s pp. 22-23 chowder story for space, not merit.
- 2 cups fresh, frozen (defrosted), or canned corn kernels, half of them roasted
- 2 tablespoons vegetable oil
- 4 ounces chorizo, linguica, andouille, or other spicy sausage
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 cup bottled clam broth
- 3 cups combined reserved can juice (see below) plus water and/or pilsner beer
- 2 to 3 russet potatoes, diced but not peeled (2 to 3 cups)
- 1 (6.5 ounces) can of clams (about 1/3 cup meat) drained, with juice reserved
- 1/4 teaspoon paprika
- 1/4 teaspoon celery seed
Toss 1 cup of the corn with 1 tablespoon of oil and spread on an ungreased baking sheet. Broil 4 to 6 inches from the heat for 9 to 14 minutes or until corn is light golden brown, stirring once or twice, and checking frequently to prevent burning. Set aside.
Warm remaining oil in a metal soup pot or flameproof casserole, then sauté sausage over medium-high heat until browned and cooked (if using fresh meat), about 5 minutes. Add onion and garlic and sauté until onion is translucent.
Add all 4 cups of liquid and potatoes and bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender, about 15 minutes. Add roasted and unroasted corn, clams, paprika and celery seed and simmer another 10 minutes or until soup is hot.
Yield: 4 servings
Note: For a showier presentation, substitute all or some of the canned clams with up to 1 pound of scrubbed fresh littleneck clams in the shell. Add these clams just before the corn and any shucked clams, turning up the heat and covering the pan until the shells open, about 5 minutes.