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Clam & Corn Chowder

This is a flavorful chowder but not a thick chowder. There is some dairy but no flour. The flavors come through nicely. A favorite chowder for me.

Prep
Cook
Serves 6people
Ingredients
3
bacon slices, cut crosswise into thin strips
1
bunch scallions (5 or 6)
2
tbsp unsalted butter, divided
2
cup corn (from about 4 ears)
1
lb boiling potatoes, peeled and cut into 1/2-inch cubes
2
(8 oz) bottles clam juice
1/2
cup water
2
lb 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.

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