i grew up in the northeast where clam chowder is a huge favorite!  this reminds me of a comforting, chunky and creamy chowder.

serves 4 as an appetizer or 2 as an entree

3/4 pound fingerling potaoes
3 slices bacon, cut into 1/2-inch pieces
3 ears of corn, shucked and kernels cut off the cob
1 small onion, finely chopped
3 cloves garlic, minced
2 dozen littleneck clams
1/4 cup dry white wine
2 tablespoon crème fraiche
1 tablespoon butter
several bunches mint leaves

preheat the oven to 400° f.  toss the potatoes with a few teaspoons olive oil and season with salt and pepper.  transfer to hot oven and roast for 45 minutes to 1 hour.  let cool slightly and slice into 1/2-inch rounds.

heat a large dutch oven or pot over medium heat. add bacon and render till just browned, about 7 minutes.  add the onions and garlic and sweat a for 3-5 minutes.  add corn, potatoes and clams and season with salt and pepper.  pour in the wine and cover the pot to steam the clams for about 10 minutes.  when the clams are completely open, transfer clams, vegetables and bacon to serving bowls or plates leaving the liquid in the pot.  add the crème fraiche and butter and reduce until just thickened, 3-5 minutes.  adjust seasoning with salt and pepper and spoon over clams and veggies.  garnish with mint.