Chesapeake Chowder

Name: Chesapeake Chowder
Ingredients: 18 Chincoteague oysters, or Blue Point or Kumamoto; 4 tablespoons butter; 1 medium leek, diced, white part only; 1 medium onion, diced (about 1 cup); 3 shallots, peeled and minced; 1 tablespoon fresh picked thyme leaves; 5 strips bacon, diced; 3 teaspoons all-purpose flour; 3 cups fish stock; 2 cups clam juice (bottled is fine); 1/2 cup dry white wine; 2 large potatoes, peeled and diced (about 2 cups); 2 ounces Virginia ham, finely diced; 2 cups fresh-shucked corn; 1 cups heavy cream; 1/4 cup sherry; 4 drops hot sauce (recommended: Tabasco); 1 pound rockfish or striped bass fillets, skinned and cut into 1-inch cubes; 16 ounces jumbo lump crab meat (picked for shells); 2 tablespoons chopped chives; Sea salt; Cracked pepper