4 c. clam broth
1/4 c. dry white wine
1 bay leaf
4 tbsp. unsalted butter
3/4 c. finely chopped onion
1/4 c. flour
2 c. half & half cream
8 oz. scallops
Chopped parsley
1/2 c. corn (opt.)

In another pan, melt butter and add onion; cook until softened but not browned (5 minutes). Stir flour into the butter mixture and cook for 2 minutes. Stir in half and half cream until it boils and thickens (10 minutes). Stir in hot broth mixture gradually into sauce. Cook and stir for 15 minutes. Do not boil. Stir in scallops and corn and cook. Sprinkle with chopped parsley. Can be made a day ahead.