Recipe: Clam and Sweet Corn Chowder (using bacon, leeks and cream)

CLAM AND SWEET CORN CHOWDER

"Every year at the chowder contest in Greenport, Long Island, we are saddened to note that there are fewer New England-style white chowders entered in the contest. We are both white chowder fans, and we make ours with littlenecks, one of the smallest of the hard-shell clams, which are usually under two inches across. Be sure they are alive when you buy them; their shells should be closed tightly. Use them the same day you purchase them."

5 slices bacon, diced (1/4-inch dice)
1 small yellow onion, cut into 1/4-inch dice
1 medium leek, cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
2 garlic cloves, minced
1 fresh bay leaf
3 fresh thyme sprigs
4 cups vegetable-corn stock*
3 ears sweet corn, kernels cut off the cobs*
3 cups peeled and diced white potatoes (1/2-inch dice)
36 littleneck clams, shucked and chopped, or 2 (8-ounce) jars chopped clams, drained
1 cup heavy (whipping) cream
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
2 teaspoons paprika

Cook the bacon in a large soup pot over medium heat until crisp.

Pour off all but 2 tablespoons of the fat and add the onions, leeks, celery, garlic, and bay leaf to the pot. Continue to cook over medium heat until the vegetables are softened, 4 to 5 minutes.

Add the thyme, stock, corn, and potatoes and simmer until the potatoes are tender, 7 to 10 minutes.

Add the clams and cream and simmer until the clams are warmed through, 2 to 3 minutes. Season with salt and pepper.

Ladle the hot soup into bowls and garnish with the parsley and paprika.

*If you don't have the stock on hand, reserve the corn cobs for making it.

Makes 6 servings
Source: Recipes from Home by David Page and Barbara Shinn