Ingredients

• 1 tbsp olive oil
• Knob of butter
• 1 onion
• peeled
• finely chopped
• 2 celery sticks
• finely chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 1kg/2¼lbs clams
• 1 ear sweetcorn
• kernels sliced off and reserved
• 500ml/17fl oz chicken stock
• 300g/10½oz red potatoes
• cut into pieces
• 100ml/3½fl oz single cream
• Handful fresh parsley
• chopped
• Salt and freshly ground black pepper
• 1 slice spelt bread
• 1 lemon
• zest only
• 1 tbsp olive oil
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 4 slices pancetta

Directions

• For the soup
• heat the oil and butter in a large saucepan and gently fry the onion and celery for 6-8 minutes
• or until soft. Add the bay leaves and thyme to the pan.
• Meanwhile
• bring 570ml/1 pint water to a simmer in another large saucepan. Add the clams to the pan
• cover with the lid
• turn the heat to medium and steam for 2-3 minutes
• or until all the shells are open.
• Drain the clams
• reserving the liquor. Discard any clams that have not opened
• then remove the clam meat from the shells and set aside.
• Add the sweetcorn kernels
• clam liquor and chicken stock to the onions
• and cook for 10-12 minutes
• or until the corn is soft.
• Add the potatoes
• and cook for a further 8-10 minutes
• or until soft
• but not falling apart.
• Stir in the clams
• cream and parsley
• and cook for 4-5 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• For the breadcrumbs
• pulse the bread to rough breadcrumbs in a food processor (or roughly tear with your hands). Heat the oil in a frying pan over a medium-high heat
• and fry the breadcrumbs with the lemon zest and thyme for 2-3 minutes
• or until golden-brown and crisp. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the soup into 4 bowls and sprinkle over the thyme breadcrumbs. Heat the remaining oil in a frying pan and fry the pancetta slices for 2-3 minutes per side
• or until golden-brown and crisp
• and serve on top of the soup if desired.