We made a version of this delicious clam corn chowder from Jamie Oliver’s fantastic Cook with Jamie cookbook. The foundation for this, sautéed bacon, onion, celery, garlic, potatoes and bay leaf, can be applied to any chowder. In other words, you don’t even need the clams.
4 pieces of bacon, sliced into slivers
1 onion finely chopped
4 stalks of celery, finely sliced
3 medium yukons diced (1/2 inch-ish) (or whatever potatoes you have on hand)
1 bay leaf
2 bags of frozen corn (in the summer, use fresh)
chopped thyme (from 5 or so sprigs)
4 cups chicken stock
2 TSP flat leaf parsley, finely chopped
1/2 a lemon
1 TBS of heavy cream (the original recipe calls for 3 TSB, you can make it as creamy as you like)
Begin by sautéing bacon, until golden. Then add onion, celery, garlic until translucent. Add potatoes and bay leaf. Cook for about 15 minutes. Add stock and time, simmer for 20 minutes, adding corn in the last 5 mins of that simmering time.
You could stop here and add heavy cream (or not), if you don’t have clams. If you want to add clams, get a pot hot, add a 1/2 cup of water and throw clams into the pot, keeping the lid on until clams open.
When they are done, hold a strainer over your soup pot so that the soup absorbs the liquid from the clams. Pull the meat from the clam shells. Add clams to the soup. Add the juice of half a lemon to the pot. Garnish each bowl with a pinch of parsley.