| 1. In large saucepan or heavy pot, cook bacon until slightly brown, but not crisp.
2. Add white parts of green onion, and 1-tablespoon butter to bacon. Cook additional 2 minutes.
3. Stir in potatoes, corn, water, clam juice, and ½ teaspoon pepper. Bring to a boil uncovered.
4. Add clams. Bring to a boil. Simmer uncovered 8 minutes until clams have opened wide.
5. Discard any clams that do not open.
6. Add green parts of green onions, milk, cream and remaining butter.
7. Cook, stirring until heated through, but do not boil.
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