Homemade Clam Chowder with Corn Recipe

Ingredients

• About 6 pounds of quahog or cherrystone clams
• 1 tablespoon unsalted butter or extra virgin olive oil
• 4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed)
• 2 cups chopped onion
• 1 tablespoon all-purpose flour (less or more, depending on how thick you want the soup)
• 1 cup dry white wine, like a Sauvignon Blanc (or 2 tablespoons white or cider vinegar, or lemon juice)
• 2 pounds potatoes (russets or Yukon gold), peeled and diced
• 1 to 2 cups water
• 1 bay leaf
• 2 sprigs thyme
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne)
• 1 1/2 cups corn (frozen is fine)
• 1 cup heavy whipping cream
• 2 tablespoons chopped fresh parsley