Clam Chowder with Corn and Bacon
This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too.
SERVES — 6 to 8
Chowder, as a word, is not my favorite, but I do like the concept. A sort of brothy mishmash of ingredients in a pot, almost always potatoes, alliums and some sort of seafood but occasionally corn. Here, it’s both. Seafood (clams) for brininess AND corn for sweetness, AND a little bacon for a meaty smokiness (optional), gently simmered together. One might say that’s non-traditional or perhaps even too much but I’ll take both as a compliment because frankly, they’re tough to ever separate once you’ve experienced together. I will say if you have one and not the other (say, clams but not corn, or maybe you don’t eat bacon), this recipe still works, because I’m nothing if not flexible.
