2dozencooked clamsor 26.5 oz cans of clams - see above for how to cook clams
1 ½cupschicken stock
½cupwhite winea dry wine is best
Toppingsoptional: chopped green onion and crumbled bacon
Sea salt and pepper to taste
First boil cubed potatoes in a small pot for about 15 minutes or until soft. Drain and set aside.
In a large pot or dutch oven, heat butter on medium until bubbling. Add chopped celery. Cook for about 2 minutes then add chopped onion and corn. Cook for 2 minutes then add garlic. Cook for an additional minute.
Next stir in flour with a whisk. Heat until bubbly. Cook, stirring frequently for about 1 minute.
Next stir in chicken stock, cooked clams and clam juice. Finally add white wine and heavy cream. Simmer for about 5-7 minutes.
Finally, gently stir in cooked potatoes. Add salt and pepper to taste. Ladle into bowls and top with green onions and or bacon.