Creamy New England Chowder

Rinse and scrub clams to remove any debris and mud. Working over a bowl so that juices can be reserved, open the clams using a small knife. Dispose of the black neck skin, and chop clams into bite-size pieces. Set aside.

In a large stock pot, cook bacon over medium heat for about 10 minutes, or until it is crisp. Remove bacon with a slotted spoon and drain on paper towels and set aside.

Add chopped onion to the bacon drippings; cook for about 5 minutes or until softened and translucent. Sprinkle flour over the onions, stirring frequently, cook an additional 2 to 3 minutes.

Add clam juice and potatoes and bring to a boil, reduce heat and cook for 10 minutes, add clams and corn kernels; continue to cook for 5 minutes, or until the clams and potatoes are tender.

Meanwhile, combine the half-and-half, butter, Worcestershire sauce, turmeric, salt and pepper in a saucepan over medium heat, stirring until hot. Do not boil or the half-and-half will curdle.

Add the heated half-and-half mixture, along with the bacon. Check seasoning and adjust if necessary. If chowder is thick, add additional clam juice to until desired consistency is reached.