Corn Chowder With Clams And Jalapeno Cream

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Wolfgang Puck


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3 cups chicken stock

1 cup dry white wine

1 garlic clove

2 sprigs fresh thyme

2 pounds (about 4 dozen) littleneck clams in the shell, scrubbed clean

4 tablespoons (2 ounces) unsalted butter

1 medium onion, diced

1 leek, white part only, diced

1 large carrot, diced

1 stalk celery, diced

8 ears fresh sweet corn, shucked, kernels removed, reserving cobs

1 1/2 cups heavy cream


Freshly ground white pepper

Juice of 1/2 small lemon

1/2 cup heavy cream, whipped

1/4 cup sour cream

1 jalape´┐Żo pepper, cored, seeded and minced

Salt and freshly ground white pepper

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