Clam and Corn Chowder

A chowder is always welcome as the season cools. There are as many varieties as time in eternity - here is one with corn and clams. I also add spinach and tomatoes, which are not typical, but I'm making it my own with what I have on hand - and my cherry tomatoes are producing still profusely!

3 Tbsp butter plus 1 Tbsp olive oil

3 stalks celery, diced

1 large carrot, diced

1 medium onion, diced

1 Yukon Gold potato, diced 1/2 inch

1/3 lb cooked ham, diced

2 cloves garlic, minced

1 Tbsp fresh thyme leaves (or 1 tsp dried)

1/4 cup flour

1 quart chicken broth

1/2 cup dry white wine

1 can kernel corn, drained

5 oz fresh baby spinach leaves

1 15-oz can Snow’s minced clams, drained, broth reserved

1 pint cherry tomatoes, sliced in half

1 cup heavy cream

Melt the butter in the olive oil in a large Dutch oven or soup pot. Add the celery, carrot, onion, potato and ham and cook until the veggies soften and just begin to brown, about 3-5 minutes. Add the garlic and thyme and cook another 2-3 minutes.

Add the flour and cook about 3-5 minutes until the flour is cooked through. Add a dash more oil if too dry.

Add the broth, wine and reserved clam juice and stir well. Turn up the heat and bring to a gentle boil.

Reduce to a simmer and add the corn and spinach leaves. Cook long enough to wilt the spinach leaves, about 2-3 minutes.

Add the tomatoes and clams. Simmer soup another 3-5 minutes until thickened slightly.  Add cream and stir. Heat through. Season to taste with salt and black pepper.

Serves 4-6.