Shelly's Recipe

NEW ENGLAND CORN AND CLAM CHOWDER

Category: Chowders

2 dozen clams, scrubbed well
2 1/2 cups dry white wine
4 ears fresh corn, husked (3 cups corn kernels)
1/4 pound sliced bacon
2 tbsp unsalted butter
1 large onion
2 stalks celery, sliced thin
1 small carrot, sliced thin
1 large sprig fresh thyme or 1 tsp dried, crumbled
Salt and pepper to taste
1/3 cup flour
4 cups chicken stock or low-sodium canned chicken broth
1 1/2 cups finely diced red or waxy potatoes
1 1/2 cups heavy cream, half-and-half, or milk
Fresh lemon juice to taste
Oyster crackers, if desired

In a large casserole over medium-high heat, combine clams and 1 1/2 cups wine; steam, covered, shaking pan occasionally for 4 to 5 minutes, or until clams have opened. Remove clams from shells, discarding the shell. Strain cooking juices through a fine sieve lined with cheesecloth into a bowl; set aside. Cut clams into large pieces; set aside.

In a large saucepan over medium heat, cook bacon, turning until crisp; transfer to a plate lined with paper towels. Dice bacon; set aside. Add butter to saucepan, and melt over medium heat. Add onion, celery, carrot, thyme, salt, and pepper; cook, covered, stirring occasionally, until vegetables are softened (about 5 minutes). Add flour; cook, stirring, for 2 minutes. Remove pan from heat, and add remaining wine; stir until smooth. Return pan to heat, and simmer 1 minute. Add reserved clam juice and chicken stock; simmer, stirring occasionally, for 5 minutes. Discard thyme sprig.

In another saucepan over medium heat, combine potatoes, corn, and cream; bring to a boil. Simmer until potatoes are just tender (about 5 minutes). Add potato mixture to soup, along with reserved clam meat, diced bacon, lemon juice, salt, and pepper; simmer until heated through. Ladle soup into bowls, and serve with oyster crackers, if desired. Serves 4