Corn and Clam Chowder With Bacon

Source: Post Gazette-Lifestyles

4 to 6 slices good, thick-sliced bacon
1 medium onion, chopped fine
2 cups peeled and diced baking potatoes
2 cups corn kernels (from 4 ears, about)
2 tablespoons flour
1/2 teaspoon dried thyme leaves
3 cups chicken stock plus as much juice as you can salvage when opening the clams
Salt and freshly ground pepper
1 cup heavy cream or half-and-half
24 hard-shell clams, shucked; or about 1 pint shucked clams; or 1 6-ounce can minced clams
1 tablespoon butter
Minced fresh parsley leaves for garnish

Fry the bacon in a large, deep saucepan or casserole over medium-low heat until crisp. Remove with a slotted spoon and reserve. Cook the onion and potatoes in the bacon fat until the onion softens, about 10 minutes. Sprinkle with the flour and thyme and stir. Add the chicken stock and corn and cook until the potatoes are tender, 10 to 15 minutes. (You may prepare the chowder up to this point in advance. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

Add salt and pepper to taste, then add cream and clams. bring barely to a simmer over low heat. Float the butter on top of the chowder.

Serves 4.