Clam and Corn Chowder

Name: Clam and Corn Chowder
Cook time: 25 min
Total time: 40 min
Yield: Makes 4 to 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 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

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.

By Shelley Wiseman

July 16, 2007

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Photo by Romulo Yanes

Recipe information

Total Time
40 min
Yield
Makes 4 to 6 servings

Ingredients

bacon slices, cut crosswise into thin strips

bunch scallions (5 or 6)

tablespoons unsalted butter, divided

cups corn (from about 4 ears)

pound boiling potatoes, peeled and cut into 1/2-inch cubes

(8-ounce) bottles clam juice

/2 cup water

pounds small hard-shelled clams, well scrubbed

cup whole milk

/2 cup heavy cream

Need to make a substitution?

Preparation

Step 1
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).
Step 2
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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes