Five Clam Chowder with Blissful Mash

1. 1

   Melt butter in a 4 quart pot and add corn cobs, leeks, garlic, onion, thyme, bacon rind, celery, quahog, salt and pepper.

2. 2

   Cook until the onions are translucent (no color on vegetable).

3. 3

   Add white wine and chicken broth and simmer until the quahogs are open.

4. 4

   Strain and reserve broth.

5. 5

   Cook potatoes in salted water until soft.

6. 6

   Heat the butter and heavy cream.

7. 7

   Strain the potatoes and add warm cream and butter.

8. 8

   Mash potatoes and add salt and pepper to taste.

9. 9

   In a 16-inch hotel pan, melt butter and reserved corn with garlic and chopped thyme.

10. 10

    Then add all clams and 1/4 cup chicken broth.

11. 11

    Cover and steam until clams are open.

12. 12

    Warm the reserve broth, add cream, diced celery, salt, pepper, and rendered bacon.

13. 13

    Place a dollop of blissful mashed potatoes in each bowl.

14. 14

    Pile 2 cockles, 2 mahoganies, 1 razor clam, 2 littlenecks and 2 steamers on top.

15. 15

    Ladle 8 ounces of the chowder broth over clams and adjust the seasoning.

* Per serving · 4 servings · Values may vary.