Clam and Corn Chowder

Name: Clam and Corn Chowder
Yield: 4 servings
Ingredients: 1 3 bacon slices, cut crosswise into thin strips; 1 1 bunch scallions (5 or 6); 1 2 tablespoons unsalted butter, divided; 1 2 cups corn (from about 4 ears); 1 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes; 1 2 (8-ounce) bottles clam juice; 1 1/2 cup water; 1 2 pounds small hard-shelled clams, well scrubbed; 1 1 cup whole milk; 1 1/2 cup heavy cream

From the kitchen of Carly

Briny clams, sweet corn, and smoky bacon simmer into creamy comfort in this New England chowder. Potatoes soften while clams open, their liquor building a rich broth finished with milk and cream. Pure, uncomplicated goodness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 bacon slices, cut crosswise into thin strips
11 bunch scallions (5 or 6)
12 tablespoons unsalted butter, divided
12 cups corn (from about 4 ears)
11 pound boiling potatoes, peeled and cut into 1/2-inch cubes
12 (8-ounce) bottles clam juice
11/2 cup water
12 pounds small hard-shelled clams, well scrubbed
11 cup whole milk
11/2 cup heavy cream

Instructions

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.