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!