Clam Chowder Recipe

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  13 oz Clams
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  4 tbsp Unsalted Butter
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  0.5 lbs Bacon
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  2 Green Onion (Scallion)(200g)
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  4 Garlic(12g)
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  1 JalapeñO Pepper(14g)
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  4 Potato, Yukon Gold(852g)
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  0.8 tsp ¾ teaspoon sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 tbsp Cornstarch
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  2 cup Corn, Sweet, Frozen
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  1 cup Cream, Heavy Whipping
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  Chives, For Garnish
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  Crackers, Oyster

Instructions

1. 1Bring 4 cups of water to a boil over high heat in a large heavy-bottomed stockpot. Add the raw clams and cover. Reduce heat to medium and cook 10–12 minutes until clams open. Discard any unopened clams. Transfer opened clams to a bowl using a slotted spoon, reserving the cooking liquid. Strain the liquid through a fine mesh sieve and set aside.
2. 2Once cooled, remove clam meat from shells using your fingers or a small fork, roughly chop, and discard shells.
3. 3Wipe out the pot and return to medium heat. Add the butter and bacon, cooking 7–9 minutes over medium heat, stirring occasionally, until bacon is browned and crispy. Transfer bacon to a paper towel-lined plate with a slotted spoon. Drain off all but 2 tablespoons of bacon grease.
4. 4Add the green onions, fresh garlic, and jalapeño pepper to the pot. Cook 3–5 minutes over medium heat, stirring often, until softened and fragrant.
5. 5Pour in the reserved clam cooking water and add the potato (cut into bite-sized pieces), salt, and pepper. Return cooked bacon to the pot. Increase heat to high, bring to a boil, then reduce to medium-low and simmer 10–12 minutes until potatoes are fork-tender.
6. 6Whisk together the cornstarch and ¼ cup water in a small bowl until smooth. Stir the slurry into the chowder, increase heat to high, and cook 1–2 minutes over high heat until thickened and no raw cornstarch taste remains.
7. 7Reduce heat to low. Stir in the frozen corn, heavy whipping cream, and chopped clam meat. Simmer 3–4 minutes over low heat until the corn is heated through and the chowder is creamy.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating. Serve with oyster crackers on the side.