Ingredients

serves 8 to 10

　　6 ears corn, shucked

　　2 Spanish onions

　　1 large carrot, cut into large pieces

　　3 stalks celery, cut into large pieces

　　1 teaspoon whole black peppercorns

　　1 dried bay leaf

　　4 sprigs thyme

　　Coarse salt and freshly ground pepper

　　1 cup dry white wine

　　4 pounds littleneck clams, scrubbed

　　2 tablespoons unsalted butter

　　1 1/4 pounds small red potatoes, cut into chunks

　　3/4 cup heavy cream

　　2 tablespoons chopped fresh chives

　　1 tablespoon chopped and seeded jalapeño pepper

　　

Step 1

Make the stock: Cut the corn kernels from the cobs; set aside. Slice 1 of the onions, unpeeled, into 8 wedges. In a stockpot, combine the 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 the solids. The stock can be refrigerated up to 1 week.

　　

Step 2

In a large, wide saucepan, bring the wine to a simmer. Add the clams. Cover; steam until the clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill the liquid. Shuck the clams; halve large ones. Refrigerate, submerged in a bit of reserved liquid.

　　

Step 3

Finely dice the remaining onion. In a large stockpot set over medium heat, melt the butter. Add the diced onion; cook, stirring, until translucent, about 6 minutes. Add the potatoes and reserved corn kernels; cook 3 to 4 minutes.

　　

Step 4

Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to the pot, leaving behind any sediment. Bring to a boil; reduce to a simmer. Cook until the potatoes are tender, about 25 minutes. Stir in the cream, and remove from heat. Puree 2 cups; return to the pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)

　　

Step 5

Add the chives, jalapeño, and reserved clams to the pot. Adjust the seasoning; serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.