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Gourmet Magazine Corn
& Clam Chowder
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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:
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).
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.
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