Clam and Corn Chowder

OPEN KITCHEN with NATHAN SCOTT

Clam and Corn Chowder

This quick-cooking chowder is a delicious soup to prepare during the hot summer months.

Ingredients

            Serves 4 to 6

	8	ounces salt pork, cut into ¼-inch cubes
	1	small onion, peeled and chopped
	4	stalks celery, chopped
	8	cloves garlic, peeled and minced
	2	bay leaves
	2	sprigs fresh thyme, leaves picked
	1	pound fingerling potatoes, cut into bite-sized pieces
	1	quart homemade chicken stock, or low-sodium canned chicken broth
	1	pound littleneck clams, scrubbed
	2	cups (about 3 ears) fresh or frozen corn
	pinch	baking soda
	1	can (15 ounces) evaporated milk
		Kosher salt and freshly ground black pepper
		Fresh chives, chopped, for garnish

Directions

1.    In a large stockpot set over medium heat, cook the salt pork, stirring often, until crispy.  Then, using a slotted spoon, transfer the salt pork to a paper towel-lined plate to drain. 

2.    Pour off all but 1 tablespoon of the salt pork drippings and return the stockpot to the heat.  Add the onion and celery to the stockpot and cook, stirring often, until the onions are translucent, 4 to 6 minutes.  Add the garlic, bay, and thyme leaves and cook an additional minute.  Add the potatoes and chicken stock.  Bring to a boil, and then reduce to a simmer.  Cook, stirring occasionally, until the potatoes are tender, about 20 minutes.

3.    Increase the heat to medium-high and bring to a boil.  Add the clams and corn to the stockpot.  Cover the pot and cook until the clams have opened, 5 to 8 minutes.  

4.    Remove the cover and reduce to a simmer.  Stir in the pinch of baking soda, followed by the evaporated milk.  Simmer until hot.  Season to taste with salt and black pepper.  Then, ladle into serving bowls and garnish with a sprinkling of salt pork and freshly chopped chives.