Table of Contents
Enjoy a delicious and hearty seafood dish with our recipe for Grilled Clam and Corn Chowder served in a warm bread bowl. Perfect for a cozy dinner or a special gathering, this dish combines the smoky flavor of grilled clams with the sweetness of fresh corn, all nestled in a crusty bread bowl.
Ingredients Needed
- 1 dozen fresh clams
- 2 cups fresh corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups seafood broth
- 1 cup heavy cream
- 1 loaf of sourdough bread
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Steps
Start by preheating your grill to medium-high heat. Clean the clams thoroughly and place them on the grill. Cook until the shells open, about 5-7 minutes. Remove the clams, let them cool slightly, then remove the meat and chop into pieces. Discard any clams that do not open.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent. Pour in the seafood broth and bring to a simmer. Add the corn kernels and cook for another 5 minutes.
Stir in the chopped clam meat and heavy cream. Season with salt and pepper to taste. Let the chowder simmer gently for 10 minutes to meld the flavors.
Preparing the Bread Bowl
Cut the sourdough loaf in half horizontally. Hollow out the center of each half to create a bowl, leaving about 1-inch thick walls. Toast the bread in the oven at 375°F (190°C) for about 10 minutes until lightly crispy.
Serving the Dish
Ladle the hot clam and corn chowder into the prepared bread bowls. Garnish with chopped fresh parsley. Serve immediately with crusty bread on the side for dipping. Enjoy your flavorful and satisfying meal!