Cherrystone Clam Chowder with Corn

Directions

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