3 pieces 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 pieces (8-oz) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams well scrubbed
1 cup whole milk
1/2 cup heavy cream
Recipe Method
-Cook bacon in a 4 to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve green) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
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