2tspherbs of choiceparsley, oregano, or thyme are good
3 10-ozcans of clams
1 8-ozbottle of clam juice
1 1/2cupwhole milk
1/2cupheavy cream or half-and-half
salt and freshly-ground pepperto taste
Melt the butter in a large pot on the stove over medium heat. Add the onions and saute for 5 minutes.
Add potatoes, stock, and herbs to the pot. Turn up the heat until the liquid nearly boils, then turn down to a lively simmer. Cover and let simmer until the potatoes are soft, about 20-25 minutes.
If you plan to serve the soup with bacon, cook the bacon now while the potatoes soften.
When the potatoes are soft, add clams (with their liquid), clam juice, milk, cream, and corn. Heat through.
Add salt and pepper to taste. Serve with crumbled bacon, if desired.
For a thicker soup: After Step 4, dip out 1 cup of soup liquid and mix with 2 Tbsp flour in a small bowl. Stir flour mixture back into soup. Turn up heat and let soup bubble for a few minutes until it begins to thicken.