CORN and CLAM CHOWDER by Foodie’s Chef Laura Brennan - Foodies Markets

Name: CORN and CLAM CHOWDER by Foodie’s Chef Laura Brennan - Foodies Markets
Total time: 165 min
Ingredients: 8 ears corn; 24-each littleneck clams; 1 medium sweet or Spanish onion, peeled and cut in half; 2 tablespoons olive or vegetable oil, divided; 2 cloves garlic, peeled; 2 u2018pinchesu2019 dried thyme; 2 bay leaves; 2 strips bacon (Place the 2 strips, unfolded, in the freezer for 10-15 minutes to make it easier to; slice.); u2018Liquidsu2019: 7-8 total cups to include 2 cups clam broth and 5-6 cups corn broth (see below); Kosher salt and fresh ground black pepper; Optional: u00bd to u00be cup half & half

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Truth is, I’m sad to see the corn season mostly behind us. So, this recipe holds onto a bespoke summer treat a little while longer. Don’t shy away from making an easy ‘corn broth’ with your...

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Ingredients

8 ears corn
24-each littleneck clams
1 medium sweet or Spanish onion, peeled and cut in half
2 tablespoons olive or vegetable oil, divided
2 cloves garlic, peeled
2 u2018pinchesu2019 dried thyme
2 bay leaves
2 strips bacon (Place the 2 strips, unfolded, in the freezer for 10-15 minutes to make it easier to
slice.)
u2018Liquidsu2019: 7-8 total cups to include 2 cups clam broth and 5-6 cups corn broth (see below)
Kosher salt and fresh ground black pepper
Optional: u00bd to u00be cup half & half