1.Melt butter in a large heavy-based saucepan over high heat. Add pancetta and stir until lightly browned (3-4 minutes). Transfer to a small bowl with a slotted spoon. Add onion to pan, cook, stirring occasionally, until softened (3-4 minutes).
2.Add garlic and thyme to pan; cook, stirring occasionally, until fragrant (1-2 minutes). Return pancetta to pan with corn, clams, and wine. Cover with a lid and cook, shaking pan occasionally, until clams open (3-5 minutes). Remove pan from heat. Stir in crème fraîche, vinegar, lemon zest and juice; season to taste.
3.To serve, divide chowder between bowls. Scatter with micro parsley. Serve with warmed bread rolls on the side.
