Buttermilk Corn and Clam Chowder

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Ingredients

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2 cups fresh clams, cleaned 1 cup fresh or frozen corn kernels 1 onion, finely chopped 2 cloves garlic, minced 3 cups potatoes, diced 4 cups chicken or vegetable broth 1 cup buttermilk 2 tablespoons all-purpose flour 2 tablespoons butter Salt and pepper to taste Fresh parsley for garnish

Prepare the Clams

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First, make sure the clams are super clean. Check them for any sand. If a clam doesn't close when you tap it, say bye-bye to it!

Sauté

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In a big pot, melt some butter on medium heat. Add chopped onions and tiny pieces of garlic. Cook them until they smell really nice and soft.

Build the Base

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Sprinkle flour on the yummy-smelling stuff in the pot. Stir it a lot to make a special sauce roux. Slowly pour in chicken broth, stirring so there are no lumps. Toss in diced potatoes and let everything cook until the potatoes are soft.

Add Clams and Corn

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Now, gently put in the clean clams and corn. Let them swim in the pot until the clams open and the corn is ready. For me I add a lot of corn, I want to make it a little bit like Corn soup, and I want to feel the corn taste more than Clams.