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1
In a medium sauce pan combine the water and cornmeal and simmer for about ten minutes, stirring relatively constantly until the mixture starts to pull away from the sides of the pan.
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2
Remove from the heat and stir in the remaining ingredients.
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3
Let cool a bit and then spread evenly on a 10 x 13 inch baking sheet with sides. Cover and refrigerate for about 4 hours.
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4
About 30 minutes before serving the chowder, cut the polenta into 3 inch rounds and bake for 30 minutes at 425F or until they crisp up on a parchment lined baking sheet.
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5
In a large sauce pan simmer the corn cobs in about 8 cups of water for about 45 minutes. Discard the cobs and strain the liquid and reserve.
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6
In a soup pot cook the bacon in 2 tablespoons butter until crisp. Remove the bacon bits and reserve for garnishing the chowder.
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7
Saute the onion in the rendered bacon fat until soft.
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8
Reserving one cup of the corn kernels, add the rest of the kernels to the pot with 3 cups of the corn broth. Simmer for about 15 minutes.
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9
Using an immersion blender, blend the mixture to break up the corn kernels a bit, but not to a smooth consistency.
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10
Add the potatoes and the juice from the canned clams (or the clam likker if using fresh) and simmer for about 10 minutes until the potatoes are tender.
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11
Whisk in the corn meal, a tablespoon at a time while the chowder is on the heat and then whisk in the remaining 6 tablespoons of butter. The chowder should thicken nicely.
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12
Stir in the clam meat, the reserved one cup of corn kernel and the half and half. Heat but don't boil. Season to taste with salt and pepper.
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13
Serve the chowder in bowls, each topped with a polenta crouton, sliced green onion and a few bacon bits.
