Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter
  1                     onion -- chopped
     1/2           cup  dry white wine
     1/2         pound  small red-skinned potatoes -- quartered
  4            bottles  clam juice -- (8 ounces each)
  1                can  creamed corn -- (15 ounces)
  2               cans  chopped clams with juices -- (6 ounces each)
     1/4           cup  whipping cream

Preparation:

Melt butter in heavy large saucepan over medium-high heat. Add onion and saute 5 minutes. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add potatoes and clam juice to saucepan. Bring to boil. Cover and cook until potatoes are tender, about 15 minutes. Add creamed corn and clams and cook 5 minutes. Add cream and simmer until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 servings Clams and corn are one of those natural combinations. Here I combine them in a hearty chowder, made simple by using canned creamed corn.

Nutritional Information:

881 Calories (kcal); 69g Total Fat; (73% calories from fat); 6g Protein; 48g Carbohydrate; 206mg Cholesterol; 1348mg Sodium