Ingredients:

• 8 ears fresh sweet corn
• 3 cups milk
• 3 cups chicken stock *(see below) or canned low – sodium chicken broth
• 1Tbs unsalted butter
• 1 Tbs all – purpose flower
• Fresh milled black pepper
• 1/8 tsp cayenne pepper
• 1 ½ cups chopped cherrystone clams (Reserve ½ cup clam juice) – Salt to taste
• 2 Tbs chives, snipped

Preperation

With a knife, cut all of the kernels away from the cob and then place it in a soup kettle. Then with a small spoon, scrape away the pulp and the milk from the cobs in the kettle. Then add the milk and the stock and allow it to simmer. In a smaller bowl, mix butter and flour together to form a smooth paste. Whisk this paste into the pepper. Let it all simmer for about 15 minutes, making sure to stir every once in a while. Then add in the chopped clams and the juice that you had reserved, and allow it to simmer again. Then add in salt and season to your preferred taste. You are now ready to serve! Pour into bowls and add a touch of snipped chives to each bowl!

Chicken stock Ingredients:

• 5 pounds chicken bones
• 2 medium onions, peeped and coarsely chopped
• 3 celery ribs, coarsely chopped
• 2 leeks, green part only, washed and chopped
• 1tsp. thyme
• 1tsp. rosemary
• 2 bay leaves
• 15 peppercorns
• 6 parsley sprigs
• 1 large clove garlic

Preparation:

Under cold water, rinse the bones. Then place the remaining ingredients in a pot. Add in the bones and just enough water to cover it all. Then bring it all to a boil, and then lower the heat to a low. Let it simer at a low for two hours, removing the foam that comes to the surface.

Then line a strainer with cheesecloth( dampened) and ladle the stock into the strainer, press gently on the bones and vegetables to release the liquid.  Then remove all of the solids that are left behind and allow your chicken stock to cool. Then cover and put in the fridge, remove the solid fat at the top after it has cooled.

You may refrigerate it for up to three days, but it will stay frozen for 6 months.