Corn and Clam Chowder

1)In a large heavy pot, heat the bacon pieces over medium-high heat.
2)Cook the bacon until brown and crispy.
3)Add the onions and stir to coat the onions in the rendered bacon fat.
4)Add the celery, carrots, bell pepper and chili pepper and stir to combine.
5)Add the chicken broth and wine and bring to a simmer.
6)While the vegetables are softening, prepare the corn by cutting all of the kernels off of the cob. (I like to use a bunch of dish towels to catch the kernels and a serrated knife for cutting the corn off of the ear).
7)Add the potatoes to the pot.
8)Add the corn to the pot.
9)Stir all of the vegetables together.
10)Add water to the pot, just enough to reach the top of the vegetables.
11)Put a lid on the pot and let the chowder simmer on low for about an hour.
12)When the vegetables are nice and tender, season with Kosher salt and black pepper (this will actually need a decent amount of salt because of all the corn and potatoes.)
13)Add the heavy cream and stir to mix (adjust seasoning if you need to.)
14)Add the clams and let them simmer with the lid on for about 2-3 minutes.
15)Add 1 large handful of basil leaves and get ready to serve!
16)Serve with the garnish of thinly sliced green onions and crusty French bread!