Method

In a large skillet, saute onion in butter until golden. Add corn with liquid and cook for 6 minutes.

Open clams, reserving their liquor. Put clams in the refrigerator while working with their liquor.

Bring clam liquor to a boil with cream. Puree onion, corn and cream mixture in a food processor and return to boil. Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste, and sprinkle with parsley. Serve hot.

Serves: 6

Contributor: pat ciesla

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