Clam chowder Stew

Instructions

1. Place clams and wine in a large saucepan.
2. Cover; cook over medium heat until clams open, 6 to 8 minutes.
3. Using a slotted spoon, transfer clams to a bowl (discard any that don't open).
4. Strain liquid into a small bowl, leaving grit and sand behind; set aside.
5. Rinse saucepan, and melt butter over medium heat.
6. Add shallots and celery; cook until they begin to soften, about 4 minutes.
7. Cut potatoes into 1/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf.
8. Add reserved cooking liquid and cream, and stir to combine.
9. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
10. Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes.
11. Remove from heat; season with pepper.
12. Spoon sauce into four shallow bowls, and serve fish on top.