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Clam & Corn Chowder
Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Medium |
Ingredients
5 slices of thickly sliced bacon
1 cup bottled clam juice
1/2 cup dry white wine
1 bay leaf
40 small clams, scrubbed and rinsed
3 Tablespoons unsalted butter
3 medium onions, coarsely chopped
2 celery stalks, diced
3 cups of fresh corn, (from about 3 ears)
1 teaspoon fresh thyme, chopped
Two 1/4 pound yukon gold potatoes, peeled and cut into 1/2" dice
3 cups milk
3/4 cup heavy cream
Dash of hot red pepper flakes
Salt and freshly ground black pepper
For garnish:
Chopped chives |
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Directions
In a medium skillet, cook bacon over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Reserve bacon fat in skillet. Crumble bacon and set aside.
In a stockpot, combine clam juice, wine, bay leaf; bring to a boil. Add clams, cover and simmer over medium-high heat until clams open, about 10 minutes.
Transfer clams to a large bowl and discard any unopened ones.
Strain clam broth through a fine mesh sieve set over a medium bowl.
Rinse out stockpot. Remove clams from their shells and coarsely chop.
In stockpot, melt butter with 1 tablespoon of bacon fat. Add onions, celery and thyme; cook over medium heat until vegetables are softened, about 5-6 minutes. Add corn and potatoes; cook, stirring often, until potatoes begin to soften, about 6 minutes. Add clam broth, cover and simmer until corn and potatoes are tender, about 10 minutes. Add chopped clams, milk and cream; bring to a simmer. Adjust seasonings to taste with hot red pepper flakes, salt and freshly ground black pepper.
Ladle chowder into warm bowls, sprinkle with crumbled bacon and chives. Serve. |
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