CLAM AND CORN CHOWDER
by Jackie Ang-Po
6 slices bacon, diced
½ cup chopped onion
3 cups diced potatoes
1 ½ cups canned corn
2 cups clam juice
1 teaspoon salt, and more to taste
1/4 teaspoon pepper, and more to taste
3 cans (approximately 7 ounces each) minced clams
5 tablespoons flour
4 cups half-and-half
2 cup milk
1) Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain.
2) Add onion to bacon drippings; sauté until softened. Add potatoes, corn and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid.
3) Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.