clean clams. discard broken clams or those that remain open after touching

steam clams in a large pot with about an inch of water until they all open up, about 5-10 minutes

strain clam liquid and set aside

separate and chop clam meat

brown bacon in butter or oil, in a thick bottomed pot in medium heat

add chopped onions and cook for about 5 minutes

coat everything with flour and cook for another minute. slowly add white wine or vinegar

add potatoes, 2-3 cups clam liquid, and 1 cup water

add bay leaf, thyme, black pepper and seasoning

boil then reduce to a simmer, cover and cook for 10 minutes

add corn and cook for another 5 minutes

in a separate saucepan, heat 1 cup of whipping cream until steamy. then slowly add to clam liquid mixture

stir in parsely

add clams when about to serve. top with croutons and a sprinkle of black pepper