Cherrystone Clam Chowder with Corn

1. 1

   In a medium skillet, cook the bacon over moderate heat until crisp, about 8 minutes.

2. 2

   Transfer the bacon to paper towels to drain; reserve the bacon fat in the skillet.

3. 3

   Crumble the bacon coarsely.

4. 4

   In a stockpot, combine the clam juice, wine and bay leaf and bring to a boil.

5. 5

   Add the clams, cover and simmer over moderately high heat until the clams open, about 8 minutes.

6. 6

   Transfer the clams to a large bowl and discard any unopened ones.

7. 7

   Strain the clam broth through a fine-mesh sieve set over a medium bowl.

8. 8

   Rinse out the stockpot.

9. 9

   Remove the clams from their shells and coarsely chop them.

10. 10

    In the stockpot, melt the butter with 1 tablespoon of the reserved bacon fat.

11. 11

    Add the onions and cook over moderate heat until softened, about 4 minutes.

12. 12

    Add the corn and potatoes and cook, stirring often, until the potatoes begin to soften, about 6 minutes.

13. 13

    Add the clam broth, cover and simmer until the corn and potatoes are very tender, about 10 minutes.

14. 14

    Add the chopped clams, milk and cream and bring to a simmer.

15. 15

    Season with salt and pepper.

16. 16

    Ladle the chowder into bowls, sprinkle with the bacon and serve.

* Per serving · 4 servings · Values may vary.