Corn and Clam Chowder with Cheddar Corn Cakes and Jalapeno Chive Butter

Heat oil in a large pot over medium high heat. Add bacon and sauté until bacon fat renders, about 2-3 minutes.

Add onion and carrot and stir until slightly softened, 2-3 minutes. Add celery, and sauté another 2-3 minutes

Add white wine and simmer 2-3 minutes, to allow liquid to reduce slightly.

Meanwhile, in a dry skillet, toast corn until lightly charred, 2-3 minutes.

Add butter and flour to wine mixture. Stir until butter has melted, 1-2 minutes. Add milk, clam juice, potatoes, clams, thyme, bay leaves and charred corn. Simmer, covered about 15-20 minutes, or until potatoes are tender.

Season soup with salt and white pepper.

If using, add clams to soup and cook until clams open, 7-10 minutes

Preheat oven to 375 F

In a large bowl, mix flour, cornmeal, baking powder and salt. Add butter and mix with fingertips, until mixture resemble coarse meal. Add cheddar, thyme and corn. Add milk stir just until mixture comes together.

Turn dough out onto a lightly floured surface. Knead gently just until dough holds together. Roll dough into a 9 inch round, about ¾ inch thick. Cut into ¼ inch rounds with a biscuit cutter.

Transfer rounds to a parchment lined baking sheet.

In a small bowl, whisk egg. Brush each biscuit with egg wash and sprinkle with cayenne pepper.

Bake for 15-20 minutes, or until golden brown.

In a medium bowl, mix all ingredients. Transfer to a small container and chill. Serve at room temperature.