Clam and Corn Chowder

Ingredients for Clam and Corn Chowder

• 3 bacon slices, cut crosswise into thin strips

• 1 bunch spring onions (5 or 6)

• 2 tablespoons unsalted butter, divided

• 475ml corn (from about 4 ears)

• 450g boiling potatoes, peeled and cut into 1/2-inch cubes

• 2 (230g) bottles clam juice

• 120ml water

• 900g small hard-shelled clams, well scrubbed

• 240ml whole milk

• 120ml double cream

How to make Clam and Corn Chowder

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of spring onions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoons pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop 1/2 cup spring onion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.