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1
Steam the clams: In a large stockpot, combine the olive oil, onion, garlic, bay leaves and wine.
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2
Bring to a simmer and add the clams.
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3
Cook covered, until the clams have opened, about 15 minutes.
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4
Remove from heat and allow the clams to cool until they can be handled.
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5
Remove clams from shells, discarding shells and reserving liquid in the pot.
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6
Remove the tough foot from each clam, chop finely and place in a bowl.
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7
Chop the remaining portion of each clam into medium dice, add to bowl and set aside.
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8
Strain cooking liquid through a fine strainer into a separate bowl or pitcher and set aside.
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9
You should have as much as 2 quarts.
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10
Make the chowder: In a medium pot, combine cream, milk and potatoes.
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11
Place over medium-high heat and bring to a boil.
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12
Reduce heat to low and simmer until potatoes are tender but still keep their shape, about 15 minutes.
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13
Remove from heat and set aside.
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14
In a large soup pot over medium heat, heat olive oil until almost smoking.
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15
Add bacon and saute until it colors slightly, about 2 minutes.
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16
Add carrot, celery stalks and onion, stirring until just tender, about 8 minutes.
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17
Stir in clams, then add wine and chiles or pepper flakes.
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18
Allow wine to reduce until almost evaporated, then add 4 cups (or as desired) of the reserved clam broth.
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19
Remove about half the potato mixture from its pot and puree in a food processor or blender.
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20
Add puree to the soup pot with vegetables and clams, along with remaining potato mixture.
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21
Bring back to a simmer and add corn.
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22
Cook until corn is tender but still has snap, about 5 minutes.
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23
Add half the celery leaves and half the parsley leaves, and mix well.
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24
Season to taste with salt and a squeeze of lemon.
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25
To serve, ladle into bowls and garnish each with a bit of the remaining parsley and celery leaves, and if desired, a drizzle of olive oil.
