Clam chowder

Try adding rosemary

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From: <mhvoigts@hotmail.com>
Date: Jul 5, 2009 7:12 PM
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This Epicurious.com recipe:
Clam and Corn Chowder
has been sent to you from Mark

Mark wants you to know: Clam chowder from epicurious.com

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/239243

Clam and Corn Chowder
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

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.

Gourmet
August 2007
Shelley Wiseman
2007-07-16 16:11:24.0

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