Clam Corn Chowder

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

Clam Corn Chowder:
2 corn cobs
2 strips bacon, chopped
2 Tbsp butter
1 onion, chopped
2 celery stalks, thinly sliced
3 garlic cloves, minced
3-4 fresh thyme sprigs
1 bay leaf
3 Tbsp flour
1 cup clam juice
2 cups chicken stock
1 lb potatoes, peeled and cubed
1 1/2 cups clams, finely chopped
1 cup heavy/double cream
1/4 tsp pepper

Directions:
If using Fresh Clams, clean, shuck and finely chop clams.

Cut kernels from the cobs, reserve cobs.

In a pot over medium high heat add bacon and corn kernels. Cook, stirring occasionally, until the bacon is crisp, and the corn browns a bit, about 6 minutes. Remove from the pot and set aside. Reduce heat to medium low heat, add butter, onion, celery, garlic, thyme, and bay leaf. Cook, 3-5 minutes, stirring occasionally. Sprinkle in flour and cook, 1 minute more. Add clam juice, chicken stock and the corn cobs. Stir and cook, 1-2 minutes, until the sauce thickens slightly. Add potatoes, bring to the boil, reduce heat to a simmer, cover and cook 12-15 minutes, until the potatoes are slightly tender. Remove lid, discard corncobs, thyme sprigs and bay leaf. Stir in clams, cream, and pepper. Add half of the reserved bacon and corn mixture, cook, stirring occasionally, 5-8 minutes.

Serve in bowls and top each serving with a spoonful of the remaining bacon and corn mixture.

More Delicious Recipes:
Husk On Grilled Corn
Corn Muffins
Fried Corn Cakes
Clams Casino
Garlic Butter Steamed Clams