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1
If fresh corn on the cob is used, cut each ear crosswise into thirds.
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2
Set aside.
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3
Rinse the clams well and put them in a kettle.
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4
Cut the carrot lengthwise in half.
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5
Cut each half crosswise into thin slices.
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6
There should be about one cup.
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7
Add this to the clams.
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8
Coarsely chop the celery.
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9
There should be about one cup.
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10
Add this to the clams.
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11
Coarsely chop the onion.
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12
There should be about one and one-half cups.
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13
Add the onion, thyme and wine to the clams.
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14
Put the kettle over high heat and cover closely with a lid.
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15
Bring to the boil and cook until the clams open, about three minutes.
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16
Line another kettle with a sieve and line the sieve with cheesecloth.
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17
Or use a sieve of the sort known in French kitchens as a chinois.
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18
Pour the clams, vegetables and liquid into the sieve.
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19
There should be about two and one-half cups of liquid.
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20
Add the chicken broth to the clam liquid and bring to the boil.
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21
Meanwhile, remove the meat from the clams and set aside.
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22
Unless the meat pieces are small, cut the pieces in half.
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23
Discard the shells.
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24
Add the strained vegetables to the clam and chicken broth.
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25
If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream.
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26
Bring to the boil.
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27
Add salt and pepper and let simmer about 20 minutes.
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28
If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs.
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29
When the pieces of corn are cool enough to handle, cut the kernels from the cobs.
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30
There should be about five cups.
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31
Add this or the canned or frozen corn to the kettle.
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32
Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend.
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33
Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper.
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34
There should be about 16 cups of soup.
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35
Add the meat from the clams.
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36
Bring the soup to the boil and swirl in the butter.
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37
Chop the peppers coarsely.
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38
There should be about three tablespoons.
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39
Put the peppers in the container of an electric blender.
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40
Add the remaining lime juice, olive oil, cilantro, salt and pepper.
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41
Blend as finely as possible.
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42
This is to be used as a garnish for the soup.
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43
Whip the remaining one cup of cream and add the blended pepper and lime juice mixture.
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44
Blend well.
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45
Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.
