Cherrystone Clam Chowder With Corn
Ingredients
- 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
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