Corn and Clam Chowder with Roasted Parsnips

Name: Corn and Clam Chowder with Roasted Parsnips
Yield: Serves 6
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; 1/4 cup, minced fresh cilantro leaves

Main Courses
Fish & Seafood
Soups
Stews

Appears in Cook's Illustrated July/August 1993

Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

SERVES 6

TIME 1¾ hours, plus 30 minutes soaking

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