Remove and discard the corn cobs and transfer the cream and corn to a blender. Purée until smooth, then push the cream mixture through a fine-mesh sieve into a bowl and discard the solids.

In a large sauté pan over medium-high heat, melt 4 tablespoons of butter and add the reserved corn kernels. Sauté for 2 to 4 minutes, until just tender, then add the clams and sauté for 1 minute. Add the cream mixture and heat through. Stir in the remaining 4 tablespoons of butter, the sugar, and Old Bay and season to taste with salt, a squeeze of lemon, and a dash of Tabasco sauce. Serve immediately.

NOTE: Serve this luxurious chowder in small bowls. You can replace half of the heavy cream with whole milk, if you'd like, and reduce the amount of butter, but the chowder won't be quite as silky and rich.