Clam Chowder

Clam Chowder

12 - 16 oz package of good bacon, chopped
2 cups or one really large sweet onion, chopped
1/4 cup flour
1 cup dry white wine
2 lbs small red potatoes, chopped
1 (8 oz) jar of clam juice
4 (6.5 oz) cans of chopped clams (with juice)
2 bay leaves
2 teaspoons Old Bay seasoning
1 (16 oz) bag of baby yellow/white frozen corn
1 cup heavy cream
1/4 tsp cayenne pepper (more or less depending on how spicy you like it)
1 tsp dried or 2 tsp fresh thyme leaves
1 tsp freshly ground black pepper

1/2 tsp white pepper

Cook bacon in your soup pot until it is nicely browned and starting to crisp.  Add onions and sauté until translucent.  Add flour and stir and let it cook out for a couple of minutes.  Slowly add wine and cook for a couple of minutes.  (I make this in my enameled Dutch oven.  When cooking the bacon and onions I like to get that flavor off the bottom of the pot so I pour just a little bit of the wine into the pan before I add the flour and use my wooden spoon to scrape up that yummy goodness on the bottom before I add the flour.)

Add potatoes, clam juice and canned clams. Liquid should cover potatoes.  If not, add some water or stock to supplement.  Add bay leaf, seasonings to taste.  We like it pretty spicy so we add quite a bit of cayenne but that is completely up to your own taste.   

Bring to a boil, turn down and simmer about 10 minutes.   Add corn and continue to cook until potatoes are tender.  While potatoes are cooking heat cream on low heat until steamy.  When potatoes are tender, turn off heat and slowly add warm cream.  Stir.  Adjust seasonings as needed and serve.  You could sprinkle some chopped parsley for some freshness but we just eat it like this.  And it is even better leftover, like most soups!