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 teaspoon black pepper, freshly ground

Method

1. 01
   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. 02
   Add the butter to the bacon drippings. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Stir in the potatoes and cook for another 5 minutes, allowing them to absorb the flavors.
4. 04
   Pour in the clam juice and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
5. 05
   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. 06
   Stir in the heavy cream and heat gently until warmed through. Taste and adjust seasoning if necessary.
7. 07
   Serve hot, garnished with the reserved crispy bacon. Enjoy with crusty bread or oyster crackers.