Preparation / Directions:
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.