Charred sweetcorn & clam chowder with nduja

Ingredients

• 500g fresh clams
• 4 corn cobs
• 1 litre vegetable or chicken stock
• 1 bay leaf
• 30g salted butter
• 6 spring onions, sliced
• 1 clove of garlic, crushed
• 2 tbsp plain flour
• 1 medium red potato (about 200g), peeled and cut into 1cm dice
• 350ml whole milk
• 20g nduja

Method

Put the clams in a large bowl of salty water to draw out any grit while you start on the corn. Stand each cob upright on a chopping board and slice down to remove the kernels.

Put the bare cobs in a large saucepan or stockpot with the stock and bay leaf then bring to the boil. Simmer for 10 mins, covered with a lid, to infuse the stock with the flavour from the cobs, then strain into a jug.

Meanwhile, heat 1 tbsp olive oil in a heavy frying pan over a high heat and add half of the corn kernels. Cook, stirring regularly, for about 8 mins until charred. Tip into a bowl, repeat with the other half of the corn kernels, then remove from the heat.

Return the large saucepan or stockpot to a medium heat and add the butter. Once melted, add most of the spring onions (reserve some of the green slices to serve) and a pinch of salt and cook for about 6 mins, until starting to soften. Stir in the garlic then after 30 seconds add 50ml of the sweetcorn stock.

Stir in the drained clams and increase the heat to medium-high. Cover with a lid and cook for 3 mins until the clams begin to open. As they do, use tongs to lift the open clams into a large bowl, keeping it covered as much as possible in between. Continue to cook the rest until they open, picking them out swiftly to avoid overcooking. If any are left unopened after 8 mins, discard these.

Tip most of the charred corn into the pan (reserve a handful to serve) then add the flour and cook over a medium heat, stirring, for about a minute. Stirring constantly, gradually stir in the sweetcorn stock until it’s all combined. Bring to a simmer and add the potato. Simmer for 10 mins. Meanwhile, remove the clams from their shells.

Stir the milk into the chowder and cook for 1 min. Remove from the heat and use a stick blender to blend the chowder just enough to thicken the mixture a little and turn it creamy.

Heat 1 tbsp olive oil in a small pan with the nduja and cook for a few minutes, until it’s softened down and combined. Taste and season the chowder then stir through the shelled clams. Divide among bowls then spoon over the reserved corn and spring onions and drizzle with some of the nduja oil. Grind over a little more black pepper and serve straight away.

Image: Debby Lewis-Harrison