Clam And Corn Chowder Matthew Jennings Recipe

Ingredients For Clam And Corn Chowder Matthew Jennings Recipe

• 2 tablespoon Olive oil, divided, plus more for drizzling
• 0.5 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
• As required Kosher salt and freshly ground black pepper, to taste
• 5 cup Corn kernels
• 2 cup Heavy cream
• 1 cup Water
• 1 Jalapeno, halved and seeded
• 0.5 teaspoon Cayenne pepper
• 2 teaspoon Granulated sugar
• 3 sprig Thyme
• 1 sprig Rosemary
• 1 Bay leaf
• 0.5 inch 1 large russet potato, peeled and cut into cubes
• 1 tablespoon Finely chopped parsley
• 1 tablespoon Finely chopped chives
• 1 tablespoon Finely chopped tarragon