Corn and Clam Chowder with Roasted Parsnips
By America's Test KitchenPublished on September 12, 2011
Time
1¾ hours, plus 30 minutes soaking
Yield
Serves 6
Ingredients
5 ears corn in the husk2 large parsnips 2 pounds littleneck clams, shells well scrubbed under cold running water2 tablespoons unsalted butter 1 large onion, choppedSalt and ground black pepper ¼ cup minced fresh cilantro leaves
Before You Begin
Steaming moistens the parsnips a bit so that they don't wither on the grill or in the oven. However, be careful not to overcook the parsnips, either at the steaming or roasting stage, or they will turn to mush.
Instructions
- Heat grill or oven to 400 degrees. Soak corn in water for 30 minutes. Steam whole parsnips to soften slightly, about 5 minutes.
- Place ears of corn and steamed parsnips on hot grill rack; cover and roast, turning often, until parsnip skins and outer corn husks brown, 8 to 10 minutes for parsnips and about 20 minutes for corn. Alternatively, place corn and parsnips in a roasting pan and roast until parsnip skins and outer corn husks brown, about 10 minutes for parsnips and about 20 minutes for corn. Cool corn and parsnips slightly. Dice parsnips and set aside; shuck corn.
- Holding each ear of corn in an upright position, slice corn kernels from each cob, shaving off only half of each kernel. Repeat, shaving off the remaining half of the kernels, (see illustrations below).
- Bring clams and 1 cup water to simmer over medium-high heat in a large saucepan. Cover and cook until clams just open (discard any that don't), about 8 minutes. Off heat, drain clams and reserve cooking liquid. Remove clams from shells and discard shells; chop clams coarsely, cover, and set aside. Strain the clam cooking liquid through a coffee filter or double thickness of cheesecloth; set aside.
- Heat butter in a large saucepan; add onions and sauté until softened, about 5 minutes. Add the corn, parsnips, clam liquor, 3 cups water, and salt and pepper to taste. Bring to a boil; simmer to blend flavors, about 5 minutes. Add the chopped clams and simmer 5 minutes longer; adjust seasonings. Stir in cilantro and serve.
double-cut corn
Time
1¾ hours, plus 30 minutes soakingYield
Serves 6Ingredients
5 ears corn in the husk
2 large parsnips
2 pounds littleneck clams, shells well scrubbed under cold running water
2 tablespoons unsalted butter
1 large onion, chopped
Salt and ground black pepper
¼ cup minced fresh cilantro leaves
Test Kitchen Techniques
Ingredients
5 ears corn in the husk
2 large parsnips
2 pounds littleneck clams, shells well scrubbed under cold running water
2 tablespoons unsalted butter
1 large onion, chopped
Salt and ground black pepper
¼ cup minced fresh cilantro leaves
Test Kitchen Techniques
Ingredients
5 ears corn in the husk
2 large parsnips
2 pounds littleneck clams, shells well scrubbed under cold running water
2 tablespoons unsalted butter
1 large onion, chopped
Salt and ground black pepper
¼ cup minced fresh cilantro leaves
Test Kitchen Techniques
Why This Recipe Works
For our corn and clam chowder recipe, we used the “double-cutting” method, shaving off only half of each kernel with the first cut, and then repeating and shaving off the remaining corn. We also steamed the parsnips, moistening them so they didn’t wither on the grill or in the oven.
Before You Begin
Steaming moistens the parsnips a bit so that they don't wither on the grill or in the oven. However, be careful not to overcook the parsnips, either at the steaming or roasting stage, or they will turn to mush.
Instructions
- Heat grill or oven to 400 degrees. Soak corn in water for 30 minutes. Steam whole parsnips to soften slightly, about 5 minutes.
- Place ears of corn and steamed parsnips on hot grill rack; cover and roast, turning often, until parsnip skins and outer corn husks brown, 8 to 10 minutes for parsnips and about 20 minutes for corn. Alternatively, place corn and parsnips in a roasting pan and roast until parsnip skins and outer corn husks brown, about 10 minutes for parsnips and about 20 minutes for corn. Cool corn and parsnips slightly. Dice parsnips and set aside; shuck corn.
- Holding each ear of corn in an upright position, slice corn kernels from each cob, shaving off only half of each kernel. Repeat, shaving off the remaining half of the kernels, (see illustrations below).
- Bring clams and 1 cup water to simmer over medium-high heat in a large saucepan. Cover and cook until clams just open (discard any that don't), about 8 minutes. Off heat, drain clams and reserve cooking liquid. Remove clams from shells and discard shells; chop clams coarsely, cover, and set aside. Strain the clam cooking liquid through a coffee filter or double thickness of cheesecloth; set aside.
- Heat butter in a large saucepan; add onions and sauté until softened, about 5 minutes. Add the corn, parsnips, clam liquor, 3 cups water, and salt and pepper to taste. Bring to a boil; simmer to blend flavors, about 5 minutes. Add the chopped clams and simmer 5 minutes longer; adjust seasonings. Stir in cilantro and serve.
double-cut corn
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