- Dutch Oven: Essential for cooking chowders due to its heavy bottom which ensures even heat distribution, perfect for simmering and sautéing ingredients.
- Large Soup Pot: Allows ample room for ingredients and can accommodate the addition of corn and clams.
- Wooden Spoon: Handy for stirring chowder to ensure even cooking and mixing.
- Strainer Set: Useful for removing clams and corn from the chowder, ensuring a smooth texture.
- Cutting Board: Essential for safely chopping vegetables before adding them to the chowder.
- Chef's Knife Set: Versatile tool for preparing various components of the chowder efficiently.
- Colander: Useful for draining corn and washing vegetables prior to cooking.
- Immersion Blender: For creating an ultra-smooth texture in the chowder if desired.
- Measuring Cups: Accurate measurement of ingredients, especially when adjusting recipes.
- Wooden Ladle: Suitable for serving and occasional stirring during cooking to maintain texture.
3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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