Warm 1 tablespoon of the olive oil in a large pot set over medium-high heat. Once the oil is hot, pour in ¼ cup of the wine and steam 2 dozen of the clams in batches. Cover and cook, shaking the pot often, until the clams open, 8 to 10 minutes. As they open, move them and their juices to a large bowl. Throw away any clams that stay closed. When cool enough to handle, take the meat out of the shells and chop it coarsely. Set aside. Strain the cooking liquid from the pot through a fine mesh strainer into another bowl (you should have about 2 cups; add water if needed). Set aside.

Wipe the pot clean, add the bacon, and set over medium heat. Cook, stirring frequently, until the fat renders and the bacon turns crisp, 8 to 10 minutes. With a slotted spoon, move the bacon to a paper towel-lined plate to drain. If the pan seems dry, add the remaining 1 tablespoon of olive oil. Add the onions, shallots, and garlic, and season with salt and pepper. Cook, stirring often, until soft and browned, 12 to 15 minutes. Pour in the remaining ¼ cup of wine and lower the heat; cook for 2 to 3 minutes. Add the corn and cook for another 6 to 8 minutes. Add the cream, water, jalapeño, cayenne, sugar, and the reserved clam liquid.

Tie the thyme, rosemary, and bay leaf together with kitchen twine to form an herb bundle, then put it into the soup. Cook over medium heat until the cream has reduced by a third, 15 to 20 minutes. Take off the heat and remove the jalapeños and herb bundle.

Using a blender or a hand blender, purée the soup until smooth. Return to low heat, add the potatoes, and cook until almost tender, 6 to 8 minutes. Add the clam meat and the remaining dozen clams in their shells.

Cover and cook until the clam shells open, 8 to 10 minutes. Once the shells are open, taste and adjust the seasoning.

Ladle the chowder into bowls and garnish with the parsley, chives, tarragon, reserved bacon, and a drizzle of olive oil before serving.