 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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. 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.
|
|