Clam and Cod Chowder

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1½ pounds small Yukon Gold potatoes, peeled, halved, quartered if large
• 2 large leeks, white and pale-green parts only, finely chopped
• 4 celery stalks, finely chopped
• 4 sprigs thyme, plus leaves for serving
• Kosher salt and freshly ground black pepper
• ⅓ cup dry white wine
• 4 cups fish stock or bottled clam juice
• 2 cups heavy cream
• 4 pounds littleneck clams, scrubbed
• 2 pounds skinless cod or haddock, cut into large pieces
• Hot sauce and lemon wedges (for serving)

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