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Corn and Clam Chowder

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 4 ounces best-quality slab or thickly sliced applewood-smoked bacon, cut into â…“-inch dice
  
• 2 tablespoons (¼ stick) unsalted butter
  
• 1 medium-size onion, peeled and cut into ¼-inch dice
  
• 1 red bell pepper, stemmed, seeded, and cut into ¼-inch dice
  
• 1 tablespoon fresh thyme leaves
  
• 3 tablespoons all-purpose unbleached flour
  
• 5 cups fish, clam, or vegetable broth
  
• 1 pound (2 medium-large) all-purpose potatoes, peeled and cut into ½-inch dice
  
• 4 ears fresh, tender corn, husked and kernels cut from the cobs
  
• 1 pint fresh chopped clams, with their juices
  
• 1 cup whole milk
  
• 1 cup heavy (whipping) cream
  
• Sea salt and freshly ground black or white pepper
  
• Minced fresh chives, for garnish
  






Instructions



1. Place the bacon in a Dutch oven or other large, heavy pot and cook over medium heat until nicely browned and crisp, 7 to 8 minutes. Transfer the bacon to paper towels to drain and set it aside. Pour off all but 1½ tablespoons of the bacon fat remaining in the pot.
   
   
2. Add the butter to the pot and melt it over medium heat. Stir in the onion, bell pepper, and thyme and cook until tender but not browned, about 8 minutes. Add the flour and cook, stirring constantly, until the flour has lost its raw taste, 2 to 3 minutes.
   
   
3. Slowly add the broth to the pot, stirring constantly so it thickens slightly with the flour and doesn't lump. Add the potatoes, let come to a simmer, and cook until the potatoes are almost tender, about 20 minutes. Add the corn kernels and the clams, with all of their juices, to the pot and let simmer until the corn is very tender, about 10 minutes.
   
   
4. Stir in the milk and heavy cream, blending thoroughly. Season with salt and black or white pepper to taste. Cook the chowder over medium-low heat until it is just heated through, 7 to 8 minutes. Take care not to let the chowder boil or it may curdle.
   
   
5. Ladle the hot chowder into bowls and garnish each serving with some of the reserved crispy bacon and a scattering of minced fresh chives.
   
   Serves 4 to 6