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1
Make the stock: Cut the corn kernels from the cobs; set aside.
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2
Slice 1 of the onions, unpeeled, into 8 wedges.
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3
In a stockpot, combine the cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme.
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4
Add 2 quarts water; bring to a boil.
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5
Reduce heat to a simmer, and cook 1 hour.
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6
Season with salt and pepper.
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7
Strain; discard the solids.
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8
The stock can be refrigerated up to 1 week.
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9
In a large, wide saucepan, bring the wine to a simmer.
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10
Add the clams.
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11
Cover; steam until the clams open, 5 to 7 minutes.
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12
Discard any unopened clams.
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13
Drain in a sieve set over a bowl; reserve and chill the liquid.
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14
Shuck the clams; halve large ones.
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15
Refrigerate, submerged in a bit of reserved liquid.
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16
Finely dice the remaining onion.
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17
In a large stockpot set over medium heat, melt the butter.
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18
Add the diced onion; cook, stirring, until translucent, about 6 minutes.
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19
Add the potatoes and reserved corn kernels; cook 3 to 4 minutes.
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20
Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to the pot, leaving behind any sediment.
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21
Bring to a boil; reduce to a simmer.
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22
Cook until the potatoes are tender, about 25 minutes.
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23
Stir in the cream, and remove from heat.
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24
Puree 2 cups; return to the pot, and stir.
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25
(Cooled chowder can be refrigerated, covered, overnight.)
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26
Add the chives, jalapeno, and reserved clams to the pot.
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27
Adjust the seasoning; serve.
