Martha Stewart Living
Makes 8-10 servings
6 ears shucked corn
2 Spanish onions
1 lg. carrot chunked
3 stalks celery chunked
1 teaspoon whole black peppercorns
1 dry bay leaf
4 sprigs fresh thyme
Salt and pepper
1 cup dry white wine
4 pounds littleneck clams scrubbed
2 tablespoons unsalt butter
1 1/4 pounds sm. red potatoes chunked
3/4 cup heavy cream
2 tablespoons chop fresh chives
1 tablespoon chop, seeded jalapeno chiles
Make stock: Cut kernels from cobs; set aside. Slice 1 onion, unpeeled into 8 wedges. In a stockpot, combine corn cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme. Add 2 quarts water: bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. Strain; discard solids. Stock can be refrigerated up to 1 week
In a large, wide saucepan, bring wine to a simmer. Add clams. Cover; stear until clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill liquid. Shuck clams; halve large ones, Refrigerate, submerged in a bit of reserved liquid.
Finely dice remaining onion. In a large stockpot set over medium heat, melt butter. Add onion; cook, stirring, until translucent, about 6 minutes. Add potatoes and reserved kernels; cook 3 to 4 minutes.
Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to pot, leaving behind sediment. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in crearn, and remove from heat. Puree 2 cups; return to pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)
Add chives, jalapeno, and reserved clams to pot. Adjust seasoning; serve.
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