Recipe

Clam And Corn Chowder Recipe

Add Step-by-Step Photos	Andah / All my dishes 2 years ago delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl. Prep:20m Cook:20m Servings:6	Andah
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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 1/2-inch cubes

2 (8-ounce) bottles clam juice

1/2 cup water

2 pounds small hard-shelled clams, well scrubbed

1 cup whole milk

1/2 cup heavy cream

Directions

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 1/2 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.

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