Have Some Chowdah for the Boston Marathon

Photo credit: StockFood/Veronika Studer

Nearly 36,000 runners are taking to the streets of Boston on Monday for the city’s annual marathon, a particularly poignant and inspiring event this year. Even if you’re miles from Beantown—or have never willingly stepped foot on a treadmill—there are plenty ways to root for the runners.

The easiest thing to do is watch a livestream of the marathon. Slightly more difficult, but still pretty easy: whipping up an authentic New England–style clam chowder. (Heck, you could even do both at the same time.)

If you’re running today, this is definitely a dish for after the race and not before it. Bacon, heavy cream, and whole milk probably won’t sit well in the stomach after 26.2 miles. But it’s a great dish to unwind with afterward—the steaming chunks of potato, corn, and whole hard-shelled clams are the fortification you need after a hard run. (Corn isn’t the most authentic addition to a proper New England chowder, so if you’re a stickler for tradition, just leave it out and compensate with an extra potato or a few more clams.)

The best part of this recipe? It tastes just as great if you’re sitting on your couch.

Clam and Corn Chowder
Adapted from Gourmet
Serves 4 to 6

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

1. In a heavy 4- to 5-quart pot over medium heat, cook bacon until slightly browned but not crispy.

2. Remove dark green tops of scallions and set aside. Chop remaining scallions, then add to bacon with 1 tablespoon of butter. Cook for 2 minutes while stirring.

3. Add corn, potatoes, clam juice, water, and 1/2 teaspoon pepper. Bring to a rolling boil, leaving the pot uncovered.

4. Add clams and return to a boil, then simmer uncovered. Stir occasionally for 5 to 8 minutes until all clams have opened. Discard shells that have not opened.

5. Chop dark green scallion tops and add 1/2 cup of them to the chowder. Add milk, cream, and remaining tablespoon of butter. While stirring, cook the soup until heated through without letting it come to boil. Season with salt and pepper to taste, then serve.