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Gourmet

Clam and Corn Chowder

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

4.6

(28)

Image may contain Bowl Dish Food Meal Animal Invertebrate Clam Sea Life Seashell and Soup Bowl
Photo by Romulo Yanes

Recipe information

  • 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

Preparation

  1. Step 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).

    Step 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.

TagsChowderSoupSoup/StewNew EnglandAmericanBaconCured MeatMeatCornVegetablePotatoRoot VegetableClamShellfishSeafoodMainDinnerGluten FreeNut FreeEasyOne-Pot MealsWeeknight MealsSimmerSummerGourmet

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