Skip to main content

Corn and clam chowder

Fred Lum/The Globe and Mail

Servings: 6

Ready time: 45 minutes

Wine pairings:

A chunky soup likes a chunky wine. The buttery essence of a full-bodied chardonnay bastes the corn while the toasty oak rides with the earthy, crispy-pancetta undercurrent. A glass of creamy stout, such as Guinness, would work nicely, too. - Beppi Crosariol


2 tablespoon unsalted butter

1/2 cup diced pancetta

1 cup chopped onion

2 cups red potatoes, cut into 1/2-inch dice

2 cups fennel, diced in 1-inch pieces

1 tablespoon chopped garlic

4 cups chicken or vegetable stock

3 cups fresh corn kernels (2 to 3 cobs)

2 pounds (1 kilogram) clams



2 tablespoons lime juice

Lots of freshly ground pepper

6 fried rounds of pancetta

Coriander leaves


For the chowder: Melt butter over medium heat in a large pot. Add diced pancetta and sauté for 3 minutes or until slightly crispy. Add onions, potatoes, fennel and garlic, reduce heat and cook until onions are translucent, about 5 minutes. Add stock and bring to boil. Simmer until potatoes are cooked, about 10 to 12 minutes. Add corn kernels and stir together. Add clams. Cover and boil about 3 to 5 minutes or until clams open. Remove clams, cool and shell half the clams. Return all the clams to soup. Salt if needed.; Reheat soup until clams are hot.

For the garnish: Stir in lime juice and coriander. Season. Grind extra pepper on each serving. Garnish with crisp pancetta round and whole leaves of coriander.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to