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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Clam Chowder w/Corn   
    Categories: Seafood, Potatoes, Dairy, Wine, Herbs   
         Yield: 8 Servings   
       
         4 oz Salt pork, cubed (or chopped   
              - bacon or pancetta, cubed)   
         2 c  Chopped onion   
         1 tb A-P flour; (+ or - 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  (to 2) water   
         1    Bay leaf   
         2    Sprigs thyme   
       1/2 ts Fresh ground black pepper   
         1 ts Old Bay seasoning   
              +=OR=+   
         1 ts Paprika w/a dash cayenne   
     1 1/2 c  Corn niblets   
         1 c  Heavy whipping cream   
         2 tb Chopped fresh parsley **   
       
     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.   
        
     * UDD 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 a 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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