Ingredients

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

Description

Full Of Sweet Corn, Smoky Bacon, And Delightfully Briny Clams, This Light Summer Chowder Is Like Having A Whole New England Clambake In A Bowl.

View Full Recipe