New England Clam and Corn Chowder for Two

Ingredients

• 1 lb littleneck clams, scrubbed, or 2 cans chopped clams
• 2 cups corn kernels
• 12 oz potatoes, cut into 1/2-inch cubes
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 yellow onion, finely diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 1/2 tsp dried thyme
• 2 cups fish or chicken broth
• 3/4 cup whole milk or cream
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Soak fresh clams in cold salted water for 20 minutes to purge their grit, then lift them out of the water rather than tipping it over them. Discard any that stay open when tapped.
2. Steam the clams in a covered pot with 1/2 cup water for 4 to 6 minutes, until they open. Discard any that stay shut, then remove the meat and strain the liquor through a fine sieve.
3. Melt the butter in a heavy pot over medium heat and cook the onion and celery with a pinch of salt for 8 minutes, until soft but not coloured. Chowder should stay pale.
4. Add the garlic and thyme for 30 seconds, then whisk in the flour and cook for 2 minutes, stirring, until it smells biscuity.
5. Pour in the broth and the strained clam liquor a little at a time, whisking hard to keep it smooth, then add the potatoes.
6. Simmer for 15 minutes, until the potatoes are tender, then crush a few against the side of the pot to thicken the chowder further.
7. Add the corn and cook for 5 minutes, then pour in the milk and warm it through over low heat without boiling. Boiling would split the dairy and toughen the clams.
8. Return the clam meat for the final minute only, just to warm through, then season and serve with the herbs.

Allergen note: Contains gluten, dairy, fish and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.