Clam and Corn Chowder recipes

Ingredients

• 2 tablespoons olive oil, divided, plus more for drizzling
• ½ cup dry white wine, divided
• 3 dozen littleneck clams, scrubbed, divided
• 3 slices thick-cut bacon, finely chopped
• 1 large Spanish onion, thinly sliced
• 1 small shallot, thinly sliced
• 1 garlic clove, thinly sliced
• kosher salt
• ground black pepper
• ½ cup dry white wine
• 5 cups corn kernels (about 5 ears corn)
• 2 cups heavy cream
• 1 cup water
• 1 jalapeño, halved and seeded
• ½ teaspoon cayenne pepper
• 2 teaspoons granulated sugar
• 3 thyme sprigs
• 1 rosemary sprig
• 1 bay leaf
• 1 large russet potato, peeled and cut into ½-inch cubes
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives

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