- 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
- 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.