Clam and Corn Chowder

Preparation

1. Step 1

   Make the stock: Cut the corn kernels from the cobs; set aside. Slice 1 of the onions, unpeeled, into 8 wedges. In a stockpot, combine the cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme. Add 2 quarts water; bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. Strain; discard the solids. The stock can be refrigerated up to 1 week.

   Step 2

   In a large, wide saucepan, bring the wine to a simmer. Add the clams. Cover; steam until the clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill the liquid. Shuck the clams; halve large ones. Refrigerate, submerged in a bit of reserved liquid.

   Step 3

   Finely dice the remaining onion. In a large stockpot set over medium heat, melt the butter. Add the diced onion; cook, stirring, until translucent, about 6 minutes. Add the potatoes and reserved corn kernels; cook 3 to 4 minutes.

   Step 4

   Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to the pot, leaving behind any sediment. Bring to a boil; reduce to a simmer. Cook until the potatoes are tender, about 25 minutes. Stir in the cream, and remove from heat. Puree 2 cups; return to the pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)

   Step 5

   Add the chives, jalapeño, and reserved clams to the pot. Adjust the seasoning; serve.