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1
Heat 1 teaspoon of the olive oil in a medium saucepan.
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2
Add the bacon and cook over moderately low heat until the fat is rendered, about 4 minutes.
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3
Add the onion and cook, stirring occasionally, until softened, about 7 minutes.
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4
Add 1/2 cup of the wine and boil over moderately high heat until evaporated, about 7 minutes.
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5
Add 1 cup of the heavy cream and bring to a boil.
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6
Add the clams, cover and cook until they begin to open, about 2 minutes; as the clams open, transfer them to a shallow dish.
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7
Remove the saucepan from the heat.
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8
Remove the clams from their shells and put them in a small bowl.
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9
Strain the cream mixture over the clams.
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10
In a large saucepan, heat the remaining 2 tablespoons of olive oil.
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11
Add the corn, leek, celery, parsley, thyme and coriander.
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12
Cover and cook over low heat, stirring occasionally, until the vegetables soften, about 10 minutes.
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13
Add the remaining 1/2 cup of wine and simmer over moderately high heat until evaporated, about 4 minutes.
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14
Add the flour and cook, stirring, for 1 minute.
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15
Gradually stir in the clam juice and bring to a boil over moderately high heat, stirring constantly.
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16
Reduce the heat to low, cover and simmer for 5 minutes.
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17
Transfer the soup to a blender and puree.
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18
Strain the puree through a coarse sieve and return it to the large saucepan.
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19
In a medium saucepan, cover the potatoes with water and bring to a boil; boil until just tender, about 5 minutes.
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20
Drain the potatoes and add them to the soup along with the milk and the remaining 1/2 cup of heavy cream.
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21
Bring the soup to a gentle simmer over low heat.
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22
Stir in the reserved clams in cream until warmed through.
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23
Season the soup with salt and pepper and ladle it into warmed bowls.
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24
Garnish each soup with a sprinkling of yellow bell pepper and basil and serve right away.
