Clam-and-Corn Chowder

Directions

1. 1
   In a 5-quart Dutch oven or heavy kettle, cook bacon over medium heat until crisp and browned.
2. 2
   Using a slotted spoon, transfer bacon to a paper towel; drain.
3. 3
   Pour fat into a small heatproof bowl.
4. 4
   Return 1 tablespoon fat to Dutch oven; discard or freeze remaining fat.
5. 5
   Add onion to fat; cook, stirring occasionally, until softened -- 2 to 3 minutes.
6. 6
   Add 2 cups water to Dutch oven, stirring to loosen browned bits on bottom.
7. 7
   Add potatoes, salt, pepper, and reserved clam juice; stir and cover.
8. 8
   Bring to a boil over high heat; reduce heat to low and cook until potatoes are fork-tender -- about 10 minutes.
9. 9
   In a small bowl, combine milk and flour.
10. 10
    Add to Dutch oven and stir.
11. 11
    Return to a boil, stirring constantly, until chowder has thickened.
12. 12
    Add corn and half-and-half and cook 5 minutes.
13. 13
    Add reserved clams and cook just until clams are heated through.
14. 14
    Stir in parsley and reserved bacon.
15. 15
    Divide among 6 soup bowls and serve.