- 24 littleneck clams or 48 cockles, rinsed well
- 1/2 cup white wine
- 4 slices thick cut bacon, cut into 1 inch pieces
- 6 cloves garlic, chopped
- 4 scallions, chopped
- 2 stalks celery, sliced thin
- 1/4 cup flour
- 2 ears fresh corn, kernels cut off
- 1/3 cup half and half
- Salt and pepper to taste
- Add 4 cups water and the wine to a large deep skillet and bring to a simmer. Add clams, cover and simmer until they are opened, about 5-10 minutes. Scoop out clams and put in a bowl, discarding any that haven’t opened. Strain liquid through a fine mesh strainer and save.
- Add bacon to a large deep pot and cook until crispy. Remove with a slotted spoon and drain on paper towels, leaving drippings in the pot.
- Add garlic, scallions and celery to the drippings and cook over medium heat until softened, about 5 minutes. Sprinkle flour on top and stir.
- Pour in clam juice and stir. Simmer until slightly thickened, and then add half and half.
- Add clams (either in their shells or just the meat), corn and bacon. Season to taste with salt and pepper and serve.