Manhattan Clam Chowder

INGREDIENTS

• 12 cherry tomatoes, halved
• 1 cup white wine
• 2 tablespoons butter
• 3 tablespoons canola oil
• 3 sprigs thyme
• 1 tomato, quartered
• 5 3/4 cups bottled clam juice
• 1 bunch parsley
• 1/4 cup
• 2 ribs diced (1/4 inch) celery
• 1/4 cup flour
• 2 tablespoons diced (1/8 inch) shallot
• 1/4 cup green celery leaves
• Clams, reserved from making Clam Chowder Sauce
• 2 heads garlic, halved
• 3 shallots, sliced (1/4 inch)
• 1 cup fresh corn kernels
• 5 pounds littleneck clams
• 1/4 cup tomato paste
• Salt
• Olive oil
• 1/4 cup diced (1/4 inch) celery
• 2 tablespoons cold butter
• Celery leaves
• Lemon juice