Clam and Corn Chowder
Recipe from Chef Michael Meffe, Peter Shear's, Canton, OH

Can you use half and half instead of cream? If you believe Michaelangelo's Sistine Chapel could be painted with a Crayola paint set, sure, have at it.

4 ear(s) corn 4 C cream, heavy 1 stick butter, unsalted 2 C clams, fresh 1 tsp sugar, brown 1 tsp Old Bay seasoning salt to taste 1 lemon hot sauce to taste

Instructions

Remove kernels from cobs, break the cobs in half but keep them Put cream, HALF of the kernels, and the cobs in a saucepan and bring to a boil, stirring often to keep the milk from burning. When the mixture gets to a boil, turn down to a simmer for 30 minutes but keep stirring consistently When done simmering, use a blender or immersion blender to make a thick mixture. If you'd like, you may use a sieve to remove the solids entirely, but that's a personal preference. In a saute pan, melt 1/2 of the butter and saute the corn in it for 2-4 minutes, then add the clams for 1-2 more minutes Combine the clam/corn mixture and the cream mixture, add the remaining butter, brown sugar, and old bay seasoning, and heat through Season to taste with salt, lemon, and hot sauce.

Tags: Fall Harvest, Main Dish, Summer Harvest