clam and corn chowder
From andah 16 years ago
- 20 minutes to make
- Serves 6
delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.
Ingredients
- 3 bacon slices, cut crosswise into thin strips shopping list
- 1 bunch scallions (5 or 6) shopping list
- 2 tablespoons unsalted butter, divided shopping list
- 2 cups corn (from about 4 ears) shopping list
- 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes shopping list
- 2 (8-ounce) bottles clam juice shopping list
- 1/2 cup water shopping list
- 2 pounds small hard-shelled clams, well scrubbed shopping list
- 1 cup whole milk shopping list
- 1/2 cup heavy cream shopping list
How to make it
- 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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