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1
If using fresh clams: Clean well, throw away any broken shells, and soak in a mixture of 1/8 cup corn meal and 1/8 cup of sea salt (non-iodize) with cold water to cover all clams.
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2
Cover with plastic wrap and refrigerate for 1 hour.
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3
Remove and rinse shells into colander.
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4
Refill bowl with 1/4 cup salt and cold water.
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5
Add the clams into the clean water and fill with water to cover.
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6
Refrigerate for 1 hour.
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7
Rinse with fresh water and strain.
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8
In a large sautee pan, add clam juice and a layer of clams.
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9
Cover and cook until clams open.
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10
Discard any clams that do not open.
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11
Place opened clams in a bowl.
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12
Remove clams from shells and place in another bowl, cover with foil.
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13
Save clam juice and add back to sautee pan.
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14
Add diced potatoes to sautee pan.
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15
Bring to a boil, then turn to medium and cook until tender.
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16
If using canned clams: In a saucepan, pour bottle of clam juice and the juice from the canned clams, and chopped potatoes.
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17
Add some water if needed to cover the potatoes.
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18
Bring to a boil, then turn to medium.
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19
Meanwhile, in large saucepan, cook bacon.
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20
Remove from pot and place on paper towel.
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21
Turn heat to medium high, add celery, onions, and carrots.
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22
Make sure to scrap up all the browned bacon bits.
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23
Add in frozen corn.
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24
Saute for about 5-10 minutes, then add in the scallions and garlic.
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25
Cook another 2 minutes.
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26
Pour in wine and deglaze pan.
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27
Pour in the potatoes.
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28
Pull off leaves of thyme and sprinkle in, and season with pepper.
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29
Let simmer on medium low until the carrots are soft, about 30 minutes, stirring occasionally.
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30
Use emersion blender or food processor to blend up soup.
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31
You can add the clams and bacon in for a very quick spin.
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32
Then add back to saucepan.
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33
Turn heat up to medium high and add milk until desired thickness.
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34
Once it comes to a boil.
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35
Let cook about 3 -5 minutes.
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36
Turn heat to low and add cream.
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37
Add salt and pepper to taste.
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38
Let simmer 10 minutes.
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39
Stir well and serve with crusty bread or crackers!
