The Wickaninnish Inn's Clam and Corn Chowder
Recipe type: Soup
Cuisine: Canadian
Serves: 4
Combining clams and corn in Executive Chef Barr’s creamy seafood chowder makes for a particularly satisfying meal in a bowl.
  • 1 lb (450 g) clams in shell
  • ½ cup (125 mL) white wine
  • 1 medium onion, diced
  • 1 bulb fennel, diced
  • 1 stalk celery, diced
  • 2 Yukon gold potatoes, peeled and diced
  • Canola or vegetable oil
  • 1 strip bacon, chopped
  • 2 Tbsp (15 g) flour
  • 1½ cups (375 mL) chicken stock
  • 1 ear corn, kernels only
  • ½ lb (225 g) fresh white fish, cubed
  • ½ lb (225 g) baby shrimp or any other seafood
  • Juice of 1 lemon
  • Salt and cracked black pepper to taste
  • 1 cup (250 mL) cream
  • Herbs (dill, chives, flat-leaf parsley), chopped, for garnish
  1. In a large pot, place the clams, white wine, and 1 Tbsp (15 mL) each of chopped onions, fennel, and celery. Cover and steam until the clams open, 5 to 10 minutes.
  2. Strain the juice from the pan and reserve. Remove the clams from their shells and save the meat; chill until ready to use. Discard the shells and vegetables, as well as any clams that do not open.
  3. Meanwhile, cook the peeled and diced potatoes in salted water until tender, about 10 minutes. Drain off the water and reserve the potatoes.
  4. Heat a large pot over medium heat, then add a splash of oil and the chopped bacon. Cook on medium until the bacon has a rich colour and the fat has rendered out. Add the remaining chopped onions, fennel, and celery and cook until tender.
  5. Add the flour and stir to prevent it from sticking to the pot. Cook for a couple of minutes, but do not allow to brown—you want the roux to be white.
  6. Stir in the reserved clam juice and cook until thick. Stir in the chicken stock and cook until slightly less thick.
  7. Add the corn and cook until tender—this should take only a couple of minutes. Add the clam meat, cubed white fish, and any other seafood. Finally, add the potatoes and heat through. Season with lemon juice, salt, and pepper, then stir in the cream. Garnish each serving with herbs.
Recipe by Food Bloggers of Canada at