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.
