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Quick Clam and Corn Chowder

Source of Recipe


Adapted from Gourmet magazine (August 2007)



List of Ingredients



• 3 slices bacon, cut crosswise into thin strips
  
• 1 bunch green onions (5 to 6)
  
• 1 Tbsp unsalted butter
  
• 1 Tbsp all-purpose flour
  
• 2 cups frozen corn (no need to thaw)
  
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  
• 1 (8-ounce) bottle clam juice
  
• 1 (10-ounce) can baby clams in clam juice
  
• ½ cup water
  
• Freshly ground black pepper
  
• 1 cup whole milk
  
• ½ cup whipping cream
  
• Salt (optional)
  






Instructions



1. In a heavy 4- to 5-quart pot over medium heat, cook bacon, stirring, until slightly brown but not crisp. Cut dark green tops off the green onions and set aside. Chop the white and light-green parts and add to bacon, along with the butter. Cook, stirring, for 1 minute.
   
   
2. Add the flour and cook for another 1 to 2 minutes.
   Stir in the corn, potatoes, clam juice (bottled, as well as from the can of clams), ½ cup water, and ½ teaspoon black pepper. Bring to a rolling boil and cook, uncovered, for 12 to 15 minutes.
   
   
3. Chop ½ cup of the reserved green onion tops and add to chowder with clams, milk and cream. Cook, stirring, until heated through but not boiling. Taste and add additional pepper and salt, if necessary. Serve hot.
   
   Makes 4 servings.