Smoked Mussel & Corn Chowder

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4 oz Butter
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1 Large Yellow Onion, diced small
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½ Head Garlic, minced
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½ Bunch Celery, diced small
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1/2 cup All Purpose Flour
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1 lb Red Potatoes, diced
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24 Littleneck Clams
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1 cup White Wine
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2 Quarts Canned Clam Juice
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½ Bunch Fresh Thyme Leaves
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2 Bay Leaves
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2 Tbsp Dry Sherry
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2 cups Heavy Cream
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2 cups fresh corn kernels (optional)
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Salt & Pepper to taste
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4 oz Local Catch’s Smoked Mussels, beards removed & chopped
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Sliced Scallions, for garnish
Preparation
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Sweat onions and butter in a medium pot until translucent, approx 5 minutes. Add celery and garlic and sweat until garlic is translucent. Add flour and cook, stirring, for an additional minute.
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In a separate pot, bring white wine and 1 cup clam juice to a boil. Add clams and cover with lid. Remove from pot as soon as clams open. Cool clams, chop and set aside. Strain and reserve clam broth. Discard shells.
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Add thyme, hot sauce and red potatoes to onion mixture. Cook for 5 more minutes. Deglaze with sherry. Add remaining clam juice, reserved clam broth, cream, corn and bay leaves. Bring to a boil then reduce heat and simmer for 15 minutes.
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In the last few minutes of simmering, add chopped clams and mussels. Season with salt and pepper.
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Garnish with scallions and enjoy!