Corn and Clam Chowder with Summer Vegetables -

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Corn and Clam Chowder with Summer Vegetables

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By Richard Rubin

Posted July 23rd, 2007

This article is reprinted with permission from The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients, by Richard Ruben, (2000, The Lyons Press)

The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients

Servings:	10
Author Notes:	If you have a large barbecue grill, you can use it as an outdoor stove top to make this recipe. You might even want to serve it on your next camping trip.
Ingredients:	6 ears of corn, husked, silk removed and cleaned 2 tablespoons olive oil 2 medium Vidalia onions, diced 4 stalks celery, diced 2 serrano chiles - seeds removed and diced 1/2 pound Yukon Gold potatoes, peeled and diced 3 garlic cloves, minced 1/2 cup white wine 2 quarts water 3 ripe tomatoes, seeded and diced 1/2 pound fava beans 1/2 cup fresh sage leaves, chopped 1 pound sugar snap peas, cut in half 1/2 pound zucchini, diced 1 tablespoon red wine vinegar salt and pepper to taste 1 pound clams, washed to remove any sand from shells lime wedges and sour cream for garnish
Instructions:	Cut corn kernels from their cobs and reserve both in separate bowls. Heat an 8 quart soup pot or Dutch oven over medium heat and add the oil, onions, celery and chilies, cooking until the onions lose their raw look, about 3 minutes. Add the potatoes, garlic and white wine and cook until the wine has reduced to a glaze, about 4 minutes. Add the water along with the corn cobs (not the kernels), diced tomatoes, fava beans, and half the sage leaves. Bring to a boil then reduce to a simmer for 30-45 minutes. At this point, remove the corn cobs from the chowder base and discard. Mix in the corn kernels, sugar snap peas, zucchini, the remaining sage leaves, vinegar and salt and pepper. Bring the mixture back to a simmer and cook an additional 15 minutes. Add the clams and cover the pot and cook for another 5-10 minutes. Correct seasoning if necessary and serve with a wedge of lime and a dollop of sour cream.