Clam Chowder With Spinach, Basil And Corn

Ingredients

• 4 ounces diced cured pork (bacon may be substituted, but not salt pork)
• ½ cup water, more if needed
• 1 large Spanish onion, diced
• 3 cloves garlic, minced
• ¼ cup dry white wine
• 8 large chowder clams, in shell, washed (see note)
• 10 ounces fresh spinach, washed and chopped
• ½ cup fresh basil leaves, chopped
• 2 to 6 small fresh hot peppers, chopped
• 3 ears fresh corn, shucked
• 1 cup milk
• 2 cups heavy cream
• Salt and pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    681 calories; 51 grams fat; 30 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 22 grams protein; 198 milligrams cholesterol; 440 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered.
2. Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot.
3. Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.

• If clams in the shell are not available, use one 6 1/2-ounce can minced clams, with juice, plus one 8-ounce bottle clam juice.

15 minutes