Ingredients
Preparation
- In a sieve placed over a bowl, drain the clams, reserving the juice. Set aside.
- In a saucepan over medium-high heat, brown the bacon. Add the onion and celery and continue cooking for a few minutes, until softened. Season with salt and pepper. Add the chicken broth, clam juice, potatoes, corn and thyme sprigs. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Remove the thyme sprigs.
- Transfer a third of the soup to a blender and purée until smooth. Return to the pot. Add the fish, clams and cream. Bring to a boil and simmer gently until the fish is cooked. Adjust the seasoning.
- Serve in bowls, garnish with chives.