Chowder & soup
Smoky Clam & Corn Chowder
Charred corn and smoked paprika update the classic
- 45 min
- Medium
- Serves 4
Ingredients
- 10 razor clams, chopped
- 2 cups corn (charred in a dry skillet)
- 1 onion, 2 potatoes, diced
- 3 cups stock, 3/4 cup cream
- 1 tsp smoked paprika
- 2 tbsp butter, 2 tbsp flour
Method
- Char the corn in a dry skillet until spotted black; set aside.
- Butter-flour roux with the onion; add stock and potatoes, simmer 15 min.
- Add corn, paprika and cream; simmer 5 minutes.
- Clams in for the last 2–3 minutes only.
- Finish with black pepper and a few reserved charred kernels on top.
Tip. Frozen corn chars beautifully — no need to wait for summer.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.