Clam And Corn Chowder

Name: Clam And Corn Chowder
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

10 ingredients

2 steps

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

Directions

1

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).
2

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.