Creamy Harbor Clam Chowder with Corn

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 3 tablespoons all-purpose flour
• 2 cups clam juice
• 1 1/2 cups low-sodium chicken stock
• 1 pound Yukon gold potatoes, diced into 1/2-inch pieces
• 1 bay leaf
• 2 cans chopped clams, drained with liquid reserved
• 1 cup corn kernels, fresh or frozen
• 3/4 cup heavy cream
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped chives

Instructions

1. Place the bacon in a heavy soup pot over medium heat and cook until crisp. Transfer the bacon to a plate, leaving about 2 tablespoons of drippings in the pot.
2. Add the butter, onion, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are soft and translucent.
3. Stir in the garlic and thyme for 30 seconds. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Slowly whisk in the clam juice, chicken stock, and reserved clam liquid. Add the potatoes and bay leaf, then bring to a gentle simmer.
5. Cook for 15 to 18 minutes, until the potatoes are tender but not falling apart.
6. Stir in the clams, corn, cream, salt, and pepper. Simmer gently for 5 minutes, keeping the heat low so the clams stay tender.
7. Discard the bay leaf. Taste and adjust seasoning, then serve topped with crisp bacon and chives.