Clam Chowder with Corn and Bacon

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Alison Roman
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Ingredients

6 to 8
  • 5 lbs. clams, such as Littleneck, Manila, New Zealand, or a mix
  • 6 ounces slab or sliced bacon, cut into ½” pieces (can also substitute 4 tablespoons unsalted butter or olive oil)
  • 4 cloves garlic, thinly sliced or finely chopped
  • 2 large leeks or 1 large yellow or white onion, chopped
  • Kosher salt, freshly ground black pepper
  • 4 celery stalks or 1 fennel bulb, halved lengthwise and thinly sliced (celery leaves reserved if you have them)
  • 3–4 ears corn, kernels removed
  • 1½–2 pounds potatoes (Yukon gold preferred but any type is fine really), cut into 1” pieces
  • 4 cups heavy cream
  • 1 fresh or dried bay leaf (or a few sprigs of thyme), optional
  • Parsley, Saltines, hot sauce and/or lemon wedges, for serving
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Preparation

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