Corn and Clam Chowder Sauce
- 4 dozen Manila or littleneck clams (about 2 pounds), scrubbed
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter
- 2 shallots, thinly sliced
- 1 stalk celery, thinly sliced
- 2 Yukon Gold or russet potatoes
- 2 cups fresh corn kernels (about 3 ears), plus scrapings from cobs
- 1 sprig thyme
- 1 fresh bay leaf
- 1 cup heavy cream
- Freshly ground pepper
- Grilled Striped Bass
Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 1/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.