Ingredients

The following ingredients have 4 Servings
  • 3 strips bacon (chopped)
  • 5 tablespoons unsalted butter
  • 1/2 yellow onion (diced)
  • 1 carrot (peeled and diced)
  • 1 leek (cleaned and thinly sliced (white and light green part only))
  • 2/3 cup fresh corn ((from 1 cob))
  • 1 1/2 tablespoons fresh thyme (minced)
  • 1 1/2 cups new potatoes (diced)
  • 1/3 cup all purpose flour
  • 2 1/2 cups clam juice
  • 2 1/2 cups chopped clams
  • 1 3/4 cups milk
  • salt and pepper to taste
  • sourdough bread bowls (for serving)

Instruction

  • Place a large pot over medium heat and crisp bacon, about 5 minutes.
  • Add butter and melt.
  • Stir in onion and carrot and sauté for 5 minutes.
  • Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
  • Once onions and leeks have sweat and are slightly translucent, add thyme and corn. Stir together.
  • Sprinkle flour over vegetable mixture and stir well to create a thick roux, about 3 minutes.
  • While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Turn heat down to medium-low and allow the mixture to simmer for about 8 minutes or until the mixture thickens, stirring frequently to prevent burning on the bottom.
  • Stir in clams and milk and continue to simmer for an additional 12 to 16 minutes, continuing to stir frequently.
  • Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if desired).