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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

Delightfully Briny Clams, This Light Summer Chowder Is Like Having A Whole New England Clambake In A Bowl.

Group Recipes