Clam and Corn Chowder

Name: Clam and Corn Chowder
Prep time: 40 min
Cook time: 1 h 25 min
Yield: 6
Ingredients: 2 tablespoons olive oil, divided, plus more for drizzling; 1/2 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; 1/2 teaspoon cayenne pepper; 2 teaspoons granulated sugar; 3 thyme sprigs; 1 rosemary sprig; 1 bay leaf; 1 large russet potato, peeled and cut into 1/2-inch cubes; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped chives

Clam and Corn Chowder was pinched from <a href="http://www.tastingtable.com/cook/recipes/clam-corn-new-england-chowder-recipe-best-soup-recipes" target="_blank">www.tastingtable.com.</a>

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

INGREDIENTS

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2 tablespoons olive oil, divided, plus more for drizzling

•

1/2 cup dry white wine, divided

•

3 dozen littleneck clams, scrubbed, divided

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3 slices thick-cut bacon, finely chopped

•

1 large Spanish onion, thinly sliced

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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)

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2 cups heavy cream

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1 cup water

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1 jalapeño, halved and seeded

•

1/2 teaspoon cayenne pepper

•

2 teaspoons granulated sugar

•

3 thyme sprigs

•

1 rosemary sprig

•

1 bay leaf

•

1 large russet potato, peeled and cut into 1/2-inch cubes

•

1 tablespoon finely chopped parsley

•

1 tablespoon finely chopped chives

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