Cherrystone Clam Chowder With Corn

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1/4 pound thickly sliced bacon (5 slices)

1 cup bottled clam juice

1/2 cup dry white wine

1 bay leaf

40 cherrystone clams (about 8 pounds), scrubbed and rinsed

3 tablespoons unsalted butter

3 medium onions, very coarsely chopped

3 ears of corn, kernels cut off the cobs

2 1/4 pounds baking potatoes, peeled and cut into 3/4-inch cubes

5 cups whole milk

1/2 cup heavy cream

Salt and freshly ground pepper

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