1 cup dry white wine
2 cups water
1 tablespoon olive oil, plus extra to drizzle
3 rashers bacon, chopped
1 brown onion, peeled and finely chopped
1 stick celery, chopped
4 sprigs of thyme
1 bay leaf
2 medium Sebago potatoes, peeled and chopped
2 cups fresh corn kernels
1 cup milk
1 cup single cream
sea salt and cracked black pepper
600g large green prawns, peeled and tails in tact
Place wine and water in a large saucepan over medium heat. Add the clams and cook for 6 to 8 minutes, stirring occasionally or until the clams open. Using a slotted spoon, transfer clams to a bowl (discard any that don’t open). Strain liquid into a bowl and set aside.
Add the oil to the saucepan, heat over medium heat, add the bacon, onion, celery, thyme and bay leaf and cook for 10 minutes or until the vegetables have softened.
Add the potatoes, corn, reserved cooking liquid, milk, cream, salt and pepper and stir to combine. Cover, reduce heat to low and simmer for 20-25 minutes or until the potatoes are tender. Stir through the prawns and arrange the clams on top, cover and cook for a further 5 minutes or until the prawns are cooked.
Serve soup with parmesan toasts.