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1
In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme.
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2
Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes.
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3
Strain the liquid into a bowl and discard any unopened clams.
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4
Remove the clams from their shells and set aside.
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5
In a 3-quart saucepan, melt the butter.
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6
Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes.
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7
Pour in the clam liquid and bring to a boil.
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8
Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish.
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9
Simmer for 30 minutes.
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10
Remove the cobs and strain the soup into a clean saucepan.
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11
Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture.
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12
Stir back into the soup and season lightly with salt and pepper.
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13
Bring the soup to a boil, add the reserved clams, and simmer for 1 minute.
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14
Season to taste with salt, pepper, and lemon juice.
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15
While the soup is cooking, prepare the jalapeno cream.
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16
In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
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17
Ladle the soup into heated bowls, making sure that there are clams in each bowl.
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18
Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl.
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19
Garnish with the reserved 1 cop corn kernels and serve immediately.
