Creamy Clam and Corn Chowder

Serves 4

This clam and corn chowder recipe came from my mother. It is a quick, easy and flavorful seafood soup that can be served as a first course or a main dish.

Ingredients

• 5 slices bacon
• 1 small onion, chopped
• 1 celery rib, chopped
• 3 large cloves garlic, finely chopped
• 3 small potatoes, cut into small cubes
• 1/4 cup dry sherry (optional)
• 1-1/2 cups water
• 1/2 teaspoon dried thyme
• 1 teaspoon dried marjoram leaves
• Salt and pepper to taste
• 2 cans (about 6-ounces each) minced clams, with juices
• 1 can (about 15 ounces) creamed corn (see notes below)
• 1-1/2 cups half and half
• 1 tablespoon butter, preferably unsalted

Fry the bacon in a large saucepan over medium-high heat until crispy. Remove with a slotted spoon to paper towels to drain off excess grease; chop and reserve for later. Reduce heat to medium and cook the onions and celery in the pan grease until softened. Add the garlic and cook one more minute. Add the potatoes, sherry, water, herbs, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 20 minutes, adding more water if needed. Add the clams with juices, corn and reserved bacon. Bring back to a boil, then reduce heat to medium-low. When hot, add the half and half and butter. Heat again, just until hot, not boiling. Serve immediately.

Notes: Whenever possible, I use canned products with no salt added. That is especially useful in a recipe like this in which the bacon and clams are quite high in sodium. Therefore, no-salt-added creamed corn works very well.