Corn and Clam Chowder Sauce


Serve this creamy sauce with our Grilled Striped Bass.


  • 4 dozen Manila or littleneck clams (about 2 pounds), scrubbed

  • ½ cup dry white wine

  • 1 tablespoon unsalted butter

  • 2 shallots, thinly sliced

  • 1 stalk celery, thinly sliced

  • 2 Yukon Gold or russet potatoes

  • 2 cups fresh corn kernels (about 3 ears), plus scrapings from cobs

  • 1 sprig thyme

  • 1 fresh bay leaf

  • 1 cup heavy cream

  • Freshly ground pepper

  • Grilled Striped Bass


  1. Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.

  2. Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 3/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.

  3. Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.

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