MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Clam Chowder With Corn
 Categories: Seafood, Potatoes, Dairy, Wine, Herbs
      Yield: 8 Servings

      4 oz Salt pork, bacon, or
           - pancetta; cubed
      2 c  Onion; chopped
      1 tb A-P flour; vary amount
           - depending on how thick you
           - want the soup) *
      1 c  Dry white wine -OR-
      2 tb White or cider vinegar -OR-
      2 tb Lemon juice
      2 lb Russet or Yukon gold
           - potatoes; peeled, diced
      1 c  Water; up to 2 c
      1    Bay leaf
      2    Sprigs thyme
    1/2 ts Fresh ground black pepper
      1 ts Old Bay seasoning -OR-
      1 ts Paprika; plus:
      1 ds Cayenne
  1 1/2 c  Corn niblets
      1 c  Heavy whipping cream
      2 tb Fresh parsley; chopped **

  Brown The Salt Pork:

  Place the salt pork and butter or oil in the bottom of a large,
  thick-bottomed pot. Heat on medium and brown the salt pork. (Note
  that if you are using salt pork that is mostly fat, you won't need
  any additional fat from butter or oil, but you might want to put a
  little water in the pan to help render the fat from the salt pork.)

  Add Onion:

  Add the chopped onion to the pan, and cook, stirring occasionally,
  until the onions are translucent, about 5 minutes.

  Add flour, let cook, then add wine: Sprinkle flour over the onions
  and stir until everything is coated with the flour. Let the flour
  cook for a minute or two. Slowly add the white wine to the pot,
  stirring after each addition.

  * Note: I used my usual thickener in place of the flour--instant
  mashed potatoes. If you don't get the thickening you want in this
  step you can always add more later in the process--stirring well to
  combine after each addition.

  Add potatoes, clam steaming liquid, spices: Add potatoes to the
  pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup
  of water. The liquid should cover the potatoes. If not, add a
  little more water or clam cooking liquid.

  Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil
  and reduce to a simmer.

  Cover and cook for 10 minutes, then add the corn (if using) and
  cook for 5 minutes more, or until the potatoes are cooked through.

  Heat Cream:

  While the potatoes are cooking, heat 1 cup of cream in a small
  saucepan until steamy.

  Add Clams, Stir In Cream:

  When the potatoes are tender, add the chopped clams and turn off
  the heat under the soup. Slowly stir in the heated cream. Adjust
  seasonings. Stir in the fresh parsley. ** (Or sliced scallion
  greens.)

  Note that if you simmer the soup after the cream has been added,
  the soup may curdle. This is why we turn off the heat before adding
  the hot cream.

  Serve with oyster crackers or rustic bread.

  Recipe by Elise Bauer

  Recipe FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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