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Monday, May 25, 2015

Clam And Corn Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 3 slices bacon, cut crosswise into thin strips
  • 1 bunch scallion (5 or 6)
  • 2 tablespoons unsalted butter, divided
  • 2 cups corn (form about 4 ears)
  • 1 lb boiling potato, peeled and cut into 1/2-inch cubes
  • 2 (8 ounce) bottles clam juice
  • 1/2 cup water
  • 2 lbs hard-shelled clams, well scrubbed
  • 1 cup whole milk
  • 1/2 cup heavy cream

Recipe

  • 1 cook bacon in a 4 to 5 quart heavy pot over medium heat, stirr until slightly browned but not crisp.
  • 2 chop and pale green of scallions (save greens for later) and add to bacon along with 1 tablespoon butter.
  • 3 cook, stirring, 2 minutes.
  • 4 stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered.
  • 5 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 min).
  • 6 chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter.
  • 7 cook, stirring, until heated through (do not let boil).
  • 8 season with salt and pepper.
  • 9 enjoy!

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