Clam Chowder

Serves: 4

Prep Time:  15 min

Cook Time:  40 min

Calories: 804

Ingredients

2 pounds fresh small clams, such as Manila or 2 (6.5-ounce) cans of clams (see Note)

4 tablespoons unsalted butter

½ pound bacon, cut into ½-inch pieces

2 bunches scallions, finely chopped

4 garlic cloves, minced

1 jalapeño, thinly sliced (optional)

4 medium Yukon Gold potatoes, diced into 1-inch pieces

¾ teaspoon sea salt

½ teaspoon freshly cracked black pepper

2 tablespoons cornstarch

2 cups frozen corn

1 cup heavy cream

Chives, for garnish

Oyster crackers, for serving (optional)

Method

In a large heavy-bottomed stockpot or Dutch oven, bring 4 cups of water to a boil over high heat. Add the clams and cover. Reduce the heat to medium and cook until clams have opened, about 10 minutes. Discard any clams that do not open after 15 minutes. Using a slotted spoon, transfer the opened clams to a large bowl to cool, reserving the water in the pot. Strain the water through a fine mesh sieve into a large bowl and set aside.

Once the clams have cooled, use your fingers or a small fork to remove the meat from the shells; roughly chop the meat. Discard the clam shells.

Wipe out the pot and return it to the stove over medium heat. Add the butter and bacon and cook, stirring occasionally, until the bacon has started to brown, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain off all but 2 tablespoons of bacon grease.

Add the scallions, garlic, and jalapeños, if using, to the pot and cook, stirring often, until softened, about 4 minutes.

Add the reserved clam cooking water, potatoes, salt, pepper and cooked bacon. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes.

In a small bowl, whisk together the cornstarch and ¼ cup water. Stir the cornstarch slurry into the soup, increase the heat to high and bring to a boil. Cook for about 2 minutes, or until the soup has thickened slightly.

 Reduce the heat down to low and stir in the corn, heavy cream, and clam meat. Simmer for another 3 minutes, or until creamy and the corn is tender.

Divide between bowls and top with chives. Serve with oyster crackers on the side if using.

Note: This recipe can easily be made with canned clams as well, though we always prefer fresh! Strain the canned clams, reserving the liquid, then simply swap in 4 cups of stock (fish, chicken or veggie) and reserved clam liquid for the clam cooking water.