Prep 45 mins
Cook 30 mins
All my recipes are gourmet and require the freshest of ingredients. Usually seasonal. I developed this recipe through trial and error over 25 yrs. The season is coming up for this recipe. Enjoy.
- 6 ears of new england butter corn (fresh yellow corn at market)
- 5 lbs clams (live new england steamers)
- 6 russet baking potatoes
- 1 vidalia onion (or maui onion)
- 1 cup Chardonnay wine (white wine)
- 1⁄2 cup land-o-lakes unsalted butter
- 6 tablespoons all-purpose flour
- 1 (8 g) packet active dry yeast
- 1 pint heavy cream
- 1 pint milk
- Place steamers in sink and fill with cold water. Rinse. Drain. Repeat. Fill with cold water and pour yeast in and let sit 20 minutes.
- Bring separate pot of water to boil. Just enough to cover corn and place shucked corn in water.
- Boil for 15 minutes and remove corn reserving the water.
- Keep water boiling and place peeled and cubed potatoes inches Make sure water covers potatoes. Add if needed. Boil for 15 minutes.
- Remove potatoes and set aside reserving the water.
- Using the same boiling water add steamers.Add the chardonnay to pot and boil until the clams open.
- Remove clams reserving the liquid.
- Strain the broth through cheese cloth to remove sand or just let sand settle and pour off broth into bowl.
- Cut corn off the cob.
- Remove clams from shell and clean off necks.
- Dice the necks leaving the bellys whole.
- In large pot melt stick of butter over low heat.
- Add flour and whisk. When it turns to paste slowly add milk while whisking.
- Add cream while whisking.
- Add chopped onion and cook for 5 minutes.
- Add reserved broth slowly while whisking until desired thickness. You don't have to add all the broth. You want a creamy consistency.
- Simmer on lowest possible heat for 10-15 minutes while stirring to not stick.
- Add corn, clams and potatoes and simmer 10 minutes. Enjoy!