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White Corn and Clam Chowder


Makes 8 servings


2 tablespoons plus 1 teaspoon pure olive oil
2 strips of bacon, finely chopped
1 large onion, coarsely chopped
1 cup dry white wine
1 1/2 cups heavy cream
3 pounds littleneck clams, scrubbed
1 cup corn kernels (from 2 ears)
1 medium leek, white and tender green parts, coarsely chopped
1 small celery rib, finely chopped
2 parsley sprigs
2 thyme sprigs
1 teaspoon ground coriander
1 tablespoon all-purpose flour
2 cups bottled clam juice
3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
1 cup milk
Salt and freshly ground pepper
1/2 cup yellow bell pepper, cut into 1/4-inch dice
1/2 cup finely shredded basil



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