Happy as a Clam Corn Chowder

You can make this hardy soup ahead of time and serve it hot or cold. Here's how to make clam chowder that will leave your family and friends wanting more.

Ingredients

• 1 medium white onion, diced
• 1 large fennel bulb, fronds removed, sliced thin
• 1 leek, cleaned and sliced, white and light green parts only
• 1 ½ pounds white potatoes, peeled and cut into 1-inch dice
• 6 cups whole milk
• 1 cup half-and-half
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• ½ cup flour
• 2 tsp. salt
• 2 large red bell peppers
• 6 ears sweet corn
• 4 6.5-oz cans of chopped clams in clam juice
• 1 8-oz jar of clam juice
• 2 lemons
• ¼ cup olive oil
• 3 tbsp. unsalted butter
• 5 slices thick cut bacon
• 3 scallions

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Directions

Put the bacon in your freezer flat in plastic wrap or a zip bag.

Add olive oil and butter to a large pot over medium-high heat. Allow the butter to melt, then add onions, leek, fennel, and salt. Stirring frequently, sauté until the leek and fennel become soft and the onion is translucent, about 5 minutes. Add potatoes and sauté another 5 minutes.

Add flour, mixing to coat the vegetables, and cook one or two minutes longer. But don’t allow the flour to brown.

Make a bundle with your fresh herbs, tying them together with kitchen string.

Add clam juice, milk, half-and-half, and herbs, and bring to a simmer, stirring frequently. Don’t allow the milk mixture to scorch (reduce the heat if it feels like it’s sticking to the bottom of the pot).

Once the mixture thickens, cover and reduce heat. Cook 20 to 30 minutes, stirring frequently, until the potatoes are tender. To help the potatoes cook faster, microwave them for one minute before peeling.

While the potatoes are cooking, preheat your grill. Place red peppers immediately on the grill grate (you don’t need to wait for a certain temp). The goal with the peppers is to char and blister the skin all over. Turn them every 4 or 5 minutes. Don’t worry if they blacken, but don’t let them burn. The flesh will become soft, and they will puff up and may start leaking.

When the peppers are done (they should be soft after 20 to 30 minutes), put them in a glass bowl covered with a lid or plastic wrap. The peppers will shrivel up, and the skin will loosen as they cool. Peel away the skin and any char and remove the stem and seeds under cool running water.

Lay the cleaned peppers on a cutting board and slice into ¼-inch strips. Then cut the other way to make a uniform dice. Set them aside.

While you’re cooking the peppers, shuck and de-silk the corn. Place the corn on the grill over medium-high heat, turning frequently until it’s slightly charred on all sides, about 5 minutes. Remove the corn from grill and allow it to cool. Using a sharp knife, cut the kernels from the cob and set them aside. 

When the potatoes are tender, remove the milk mixture from heat. Remove the herb bundle and discard. Using an immersion blender or a regular blender or food processor (working in batches) process the milk, potatoes, onion, leek, and fennel until the mixture I smooth. Return the mixture to the pot and add the roasted corn, peppers, clams (with juice), and lemon juice.

Return to heat and bring it just to a simmer once again. Taste and adjust seasoning and thickness to your liking with more salt or liquid.

Garnish

Remove the bacon from your freezer and cut it into ¼-inch dice. Cook the bacon over medium-high heat until that fat is rendered and bits are crisp. Remove it from the pan and drain on a paper towel. Clean and slice scallions.

Serve the soup hot or at room temperature in cups for an appetizer or as a main course with a green salad. Don’t skip the garnish; the flavor and texture of the bacon bits and scallions really make the dish.

This is a large batch of soup and keeps well in your refrigerator for at least a week. Freeze the remainder to enjoy another time, or you can easily cut the recipe in half.

Serves 12

Each 2-cup serving contains approximately:

• 350 calories
• 18 g fat
• 31 mg cholesterol
• 941 mg sodium
• 36 g carbohydrate (including 12 g sugar)
• 13 g protein (25 percent DV)
• 917 mg potassium (26 percent DV),
• Vitamin A (29 percent DV)
• Vitamin C (91 percent)
• Calcium (19 percent)

Percent daily values (DV) based on a 2,000-calorie diet. Your values may change depending on your calorie needs.

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