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1
Place steamers in sink and fill with cold water.
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2
Rinse.
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3
Drain.
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4
Repeat.
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5
Fill with cold water and pour yeast in and let sit 20 minutes.
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6
Bring separate pot of water to boil.
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7
Just enough to cover corn and place shucked corn in water.
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8
Boil for 15 minutes and remove corn reserving the water.
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9
Keep water boiling and place peeled and cubed potatoes inches Make sure water covers potatoes.
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10
Add if needed.
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11
Boil for 15 minutes.
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12
Remove potatoes and set aside reserving the water.
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13
Using the same boiling water add steamers.Add the chardonnay to pot and boil until the clams open.
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14
Remove clams reserving the liquid.
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15
Strain the broth through cheese cloth to remove sand or just let sand settle and pour off broth into bowl.
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16
Cut corn off the cob.
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17
Remove clams from shell and clean off necks.
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18
Dice the necks leaving the bellys whole.
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19
In large pot melt stick of butter over low heat.
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20
Add flour and whisk.
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21
When it turns to paste slowly add milk while whisking.
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22
Add cream while whisking.
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23
Add chopped onion and cook for 5 minutes.
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24
Add reserved broth slowly while whisking until desired thickness.
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25
You don't have to add all the broth.
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26
You want a creamy consistency.
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27
Simmer on lowest possible heat for 10-15 minutes while stirring to not stick.
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28
Add corn, clams and potatoes and simmer 10 minutes.
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29
Enjoy!
