Heart Healthy from WakeMed Heart Center

Award Winning Clam & Corn Chowder

December 6, 2014 |

Recipe courtesy of Chef Gus Headington
as seen on special episode “The Holidays in Flavor, NC”, season 4

Award Winning Clam Chowder - Flavor, NC

Makes 10 Quarts


  • 2 medium red onion, medium diced
  • 6 celery stalks, medium diced
  • 5 carrots, medium diced
  • 3 small red peppers, medium diced.
  • ½ head of savoy cabbage, chopped
  • 15 cloves garlic
  • 3 qt clam stock
  • 1 qt heavy cream
  • 10 small Yukon potatoes, diced
  • kernels from 6 ears of fresh corn
  • thyme ,salt, pepper to taste
  • dash of white wine
  • 8 dozen clams
  • 2 pounds of bacon, cooked and crumbled, drippings reserved

For the roux:

  • ¾ lb flour
  • ¾ lb butter

Put the clams on to steam. While the clams are steaming, sauté the onion and garlic in the bacon drippings until soft in a stock pot. Then add in the diced carrots, celery and red pepper and continue to sauté for about two minutes. Add in the shredded cabbage, stir and continue to cook. Remove the meat from your steamed clams and chop, discarding any clams that did not open during cooking. Add the clam cooking liquid, or stock to the vegetables. Mix in the chopped clams, diced potatoes, cooked crumbled bacon, corn kernels and heavy cream. Season to taste with salt, pepper, thyme and dill and let the chowder simmer. While the chowder simmers, melt butter in a frying pan and slowly whisk in flour to make a roux. Continue cooking and stirring the roux until you smell a nutty aroma. Slowly stir the roux into the chowder to help it thicken. Then add a touch of white wine to finish the dish.

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Category: Recipes

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