New England Clam and Corn Chowder

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I love having ingredients in the house that I can use to whip a favorite dinner up on the fly.

This New England Style Clam Chowder is just the recipe. I found it in a Bon Appetit magazine back in 2009. It has been dripped on, wrinkled, and the edges are worn, but it is still readable. It calls for some of the common clam chowder ingredients like bacon, onion, carrots, and clams. But also includes thyme, rosemary, fresh flat-leaf parsley, whole milk, just a few potatoes, and corn. I’ll tell you about my secret ingredient in the end.

Fresh Italian Flat-Leaf Parsley

Carries this dish

Most of the ingredients can be prepped the night before or in the morning which makes the cooking part a snap.

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New England Clam and Corn Chowder

Yield: 4 servings

INGREDIENTS

• 6 thick bacon slices, cut crosswise into 1/2-inch pieces

• 1 large onion, chopped

• 2 large carrots, peeled, chopped

• 1 1/4 teaspoons dried thyme

• 3/4 teaspoon chopped fresh rosemary

• 3 tablespoons all-purpose flour (GF flour works well also)

• 4 cups whole milk

• 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes

• 3 6 1/2-ounce cans chopped clams in juice, separated

• 1 8 3/4-ounce can corn kernels, drained

• Chopped fresh parsley

• Slices of butter for each serving (my secret ingredient - it smooths out the soup)

I have used fresh corn cut from the cob and blanched it for 2 minutes before adding to soup

Directions

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clam juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Add clams and simmer for 3 more minutes. Season to taste with salt and pepper.

• Divide soup among bowls, sprinkle with bacon, parsley, and a slice of butter and serve.

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The soup tastes even better with the right spoon

This gives me a chance to use my oversized coin silver spoons

Photos by Bon Appetit and author; recipe adapted from Bon Appetit

Let me know if this could be a new favorite for you.

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