Okay, so I was discussing Clam Chowder here with some of you a few days ago.
I have never eaten a clam (canned or otherwise) in my life and this has put me off making a Clam Chowder up to now even though it looks so nice. I then discovered that finding any form of clams where I live was going to be a challenge in any case.
Today, however, I found tinned "baby clams". So I am good to go.
(Sorry Addie, I really don't have any choice about the clams!)
I want my chowder to be quite thick and creamy, and I was assuming that it would also include sweetcorn* but that appears to be missing from the recipes here.
My questions are:
(1) My tinned clams are in "salted water" - should I discard that and just use fish stock instead?
(2) Is it a cardinal sin to put sweetcorn into a Clam Chowder? I can't see how it would ruin it....
(3) What is good to serve with a Chowder?
* by which I mean the kernels that you get from the corn cob, if that wasn't clear