Instructions: In a heavy-bottomed pot, cook onions in butter over medium heat for about 10 minutes or until translucent. Do not brown. Husk corn and cut off kernels with a knife. Do this into a large bowl to contain shooting kernels. Reserve cobs. Add corn to onions. Cook about 20 minutes, until corn is soft, then add potatoes, garlic and thyme. Season well with salt, white pepper and a little cayenne. Cook briefly.

In a large pot, simmer corncobs with stock; remove cobs and add stock to corn. Simmer for 40 minutes. Remove thyme bundle. Ladle about half of soup into blender and puree. Return pureed soup to pot. Add clam meats and liquor. Add cream. Stir well and adjust seasoning. Serve with croutons.

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