Cherrystone Clam Chowder with Corn

• 1/4 pound thickly sliced bacon (5 slices)
• 1 cup bottled clam juice
• 1/2 cup dry white wine
• 1 bay leaf
• 40 cherrystone clams (about 8 pounds), scrubbed and rinsed
• 3 tablespoons unsalted butter
• 3 medium onions, very coarsely chopped
• 3 ears of corn, kernels cut off the cobs
• 2 1/4 pounds baking potatoes, peeled and cut into 3/4-inch cubes
• 5 cups whole milk
• 1/2 cup heavy cream
• Salt and freshly ground pepper

1. In a medium skillet, cook the bacon over moderate heat until crisp, about 8 minutes.
2. Transfer the bacon to paper towels to drain; reserve the bacon fat in the skillet.
3. Crumble the bacon coarsely.
4. In a stockpot, combine the clam juice, wine and bay leaf and bring to a boil.
5. Add the clams, cover and simmer over moderately high heat until the clams open, about 8 minutes.
6. Transfer the clams to a large bowl and discard any unopened ones.
7. Strain the clam broth through a fine-mesh sieve set over a medium bowl.
8. Rinse out the stockpot.
9. Remove the clams from their shells and coarsely chop them.
10. In the stockpot, melt the butter with 1 tablespoon of the reserved bacon fat.
11. Add the onions and cook over moderate heat until softened, about 4 minutes.
12. Add the corn and potatoes and cook, stirring often, until the potatoes begin to soften, about 6 minutes.
13. Add the clam broth, cover and simmer until the corn and potatoes are very tender, about 10 minutes.
14. Add the chopped clams, milk and cream and bring to a simmer.
15. Season with salt and pepper.
16. Ladle the chowder into bowls, sprinkle with the bacon and serve.

bacon, clam juice, white wine, bay leaf, cherrystone clams, unsalted butter, onions, corn, baking potatoes, milk, heavy cream, salt

Taken from www.foodandwine.com/recipes/cherrystone-clam-chowder-corn (may not work)