Corn and Clam Chowder

A very good tasting chowder.
Creamy with just enough bite.
Easy to prepare in minutes time.
The hardest part is shucking the clams,
you could steam them in the microwave.

Ingredients:
1 large onion, sliced
2 tablespoons unsalted butter
1 (17 oz.)can whole kernel corn undrained
2 dozen little neck clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Directions:
In a large skillet, saute onion
in butter until golden.
Add corn with liquid and cook 6 minutes.
Open clams, reserving their liquor.
Bring clam liquor to a boil with cream.
Puree onion, corn and cream mixture
in a food processor and return to boil.
Divide raw clam meat and bacon
among small soup bowls.
Add cream mixture and salt and pepper
to taste; top with parsley. Serve hot.