Hearty New England Clam and Corn Chowder

Ingredients

• 2 pounds fresh clams cleaned and scrubbed
• 4 cups corn kernels fresh or frozen
• 4 slices bacon diced
• 1 cup onion chopped
• 2 cups potatoes peeled and diced
• 3 cups clam juice
• 2 cups heavy cream
• 1 tablespoon butter
• 1 teaspoon fresh thyme chopped
• 1 teaspoon salt to taste
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 In a large pot over medium heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. 2 Add the butter to the bacon drippings. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
3. 3 Stir in the potatoes and cook for another 5 minutes, allowing them to absorb the flavors.
4. 4 Pour in the clam juice and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
5. 5 Add the clams, corn, thyme, salt, and pepper. Cover and cook until the clams open, about 8-10 minutes. Discard any clams that do not open.
6. 6 Stir in the heavy cream and heat gently until warmed through. Taste and adjust seasoning if necessary.
7. 7 Serve hot, garnished with the reserved crispy bacon. Enjoy with crusty bread or oyster crackers.