Clam and Corn Chowder

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Clam and Corn Chowder

Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.

Serving Size

Makes 4-6 servings

Ingredients

  • 3 bacon slices, cut crosswise into thin strips
  • 1 bunch scallions (5 or 6)
  • 2 tablespoons unsalted butter, divided
  • 2 cups corn (from about 4 ears)
  • 1 pound boiling potatoes, peeled and cut into ½-inch cubes
  • 2 (8-ounce) bottles clam juice
  • ½ cup water
  • 2 pounds small hard-shelled clams, well scrubbed
  • 1 cup whole milk
  • ½ cup heavy cream

Preparation

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered.Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop ½ cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Original recipe from epicurious.com