Clam Chowder

Ingredients

• about 4 lbs of littleneck or cherrystone clams (about 3 dozen clams or so, depending on the size)
• 1 tbsp butter or vegetable oil
• 4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed)
• 2 cups chopped onion
• 1 tbsp flour (or more, depending on how thick you want the soup)
• 1 cup dry white wine, like a sauvignon blanc (or you can use 2 tbsp of white or cider vinegar, or lemon juice)
• 2 pounds potatoes (russets or yukon gold), peeled and diced
• 1 to 2 cups of water
• 1 bay leaf
• 2 sprigs of thyme
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon old bay seasoning (or paprika with a dash of cayenne)
• 1 1/2 cups corn (frozen is fine)
• 1 cup whipping cream
• 2 tbsp chopped fresh parsley