What says summer in New England more than Corn and Clam Chowder? You can almost see the ocean when you take a whiff of a fresh batch of chowder. I love the smokiness that the bacon adds. With so many stick to your ribs ingredients like potatoes, cream, corn and bacon, this is the kind of soup that is a meal in itself.
3 slices of uncooked bacon, chopped
1 cup chopped celery
1 cup chopped onions
2 garlic cloves, minced
2 pounds steamer clams, scrubbed clean
1 cup white wine
1 cup heavy cream
1 carrot, peeled and chopped
One 15-ounce can creamed corn
1 pound red-skinned potatoes, peeled and cut into ½-inch pieces
1 cup clam juice
2 sprigs fresh thyme
1 large bay leaf
2 tbsp. chopped chives
Juice from 2 limes
2 slices day-old whole wheat bread, toasted
1. In a sauté pan, add bacon and cook until fat is rendered, 3 to 4 minutes and reserve a few tablespoons for topping. Add celery, onion and garlic and continue cooking 3 to 4 minutes. Onions should be golden but be careful not to burn the bacon. Add clams and white wine to the mixture. Cover and let simmer until clams open up, about 5 minutes. Remove from heat and place just the clams in a bowl.
2. Transfer the remaining contents of the sauté pan to a large pot and add the cream, carrot, corn, potatoes, clam juice, thyme, and bay leaf. Bring to a gentle boil and let simmer for 15 minutes.
3. Remove clams from their shells and toss with chives and lime juice.
4. To serve, divide clam mixture among 4 bowls and pour in chowder. Crumble toasted bread and cooked bacon over top before eating.