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

Image may contain Bowl Dish Food Meal Animal Invertebrate Clam Sea Life Seashell and Soup Bowl

Photo by Romulo Yanes

Recipe notes

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