Rosalie’s CORN CHOWDER (with CLAMS if you like)

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Cut four or five potatoes into chunky pieces  no need to peel them unless they are very thick skinned.    

In a heavy pan, place three tablespoons of chopped pancetta or bacon over medium/low-heat and cook for five minutes.  After a few minutes, add a small chopped onion and or two scallions chopped and two tablespoons of olive oiland continue to cook another few minutes.  Do not brown them.  Add the potatoes and stir to coat with the pancetta fat.   

Pour two cups of chicken or vegetable broth over the potatoes, enough to cover them.  Season with salt and white pepper, a sprig of fresh thyme and rosemary and a tablespoon of flat leaf parsley, chopped.  Allow to simmer until almost tender.  

Add a cup and a half of heavy cream and bring to a simmer.   

Remove the kernels from four ears of corn and place in the pot with a pint of previously frozen chopped clams, if you like.  Bring to a boil and lower the heat and simmer for another few minutes.  Garnish with chopped fresh chives or basil and a sprinkle of paprika at serving time. 

food and drink, new england cuisine, corn chowder, clam chowder