Clam meat, corn and white beans are paired with diced bacon sautéed with butter, onions, cumin and coriander in this decadently rich and creamy chowder.
8 oz. thick-cut bacon, diced
2 tbsp. butter
2 large onions, diced
1 tbsp. ground cumin
2 tsp. ground coriander
1⁄4 cup flour
30-oz. clam meat, drained, liquid reserved
1⁄2 cup bottled clam juice
4 cups canned white beans, drained
2 cups frozen corn, thawed
2 cups milk
2 cups heavy cream
1⁄4 cup cilantro, chopped
1. In a large pot, fry bacon until slightly brown. Add butter, onions, cumin, coriander and cook, stirring, until onions are tender, approx. 10 min. Add flour and stir another 5 min.
2. Add reserved clam broth, clam juice and white beans. Simmer another 5 min. and season liberally with ground black pepper.
3. Add clams, simmer another 10-15 min. Add milk and cream and stir well over low heat until hot and thickened. Adjust seasonings and stir in cilantro.