It's Chowder Time

 

Chef Matthew Jennings's rich New England chowder is loaded with fresh corn and littleneck clams.

What you will need

2 tablespoons olive oil, divided, plus more for drizzling

½ cup dry white wine, divided

3 dozen littleneck clams, scrubbed, divided

3 slices thick-cut bacon, finely chopped

1 large Spanish onion, thinly sliced

1 small shallot, thinly sliced

1 garlic clove, thinly sliced

Kosher salt and freshly ground black pepper, to taste

5 cups corn kernels (about 5 ears corn)

2 cups heavy cream

1 cup water

1 jalapeño, halved and seeded

½ teaspoon cayenne pepper

2 teaspoons granulated sugar

3 thyme sprigs

1 rosemary sprig

1 bay leaf

1 large russet potato, peeled and cut into ½-inch cubes

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 tablespoon finely chopped tarragon

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