White Corn and Clam Chowder

Heat 1 teaspoon of the olive oil in a medium saucepan. Add the bacon and cook over moderately low heat until the fat is rendered, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add 1/2 cup of the wine and boil over moderately high heat until evaporated, about 7 minutes. Add 1 cup of the heavy cream and bring to a boil. Add the clams, cover and cook until they begin to open, about 2 minutes; as the clams open, transfer them to a shallow dish. Remove the saucepan from the heat.

从壳中取出蛤lam，然后将它们放入一个小碗中。将奶油混合物过滤在蛤上。

在一个大锅中，加热剩余的2汤匙橄榄油。加入玉米，韭菜，芹菜，欧芹，百里香和香菜。用低火盖住并煮熟，偶尔搅拌，直到蔬菜变软约10分钟。加入剩余的1/2杯酒，用中等高温煮至大约4分钟。亚搏电竞加入面粉并煮搅拌1分钟。逐渐搅拌蛤汁，并用中等高的热量沸腾，不断搅拌。将热量降低到低，盖上盖子并煮5分钟。将汤转移到搅拌机和泥中。将果泥通过粗筛过滤，然后将其返回到大锅中。

In a medium saucepan, cover the potatoes with water and bring to a boil; boil until just tender, about 5 minutes. Drain the potatoes and add them to the soup along with the milk and the remaining 1/2 cup of heavy cream.

Bring the soup to a gentle simmer over low heat. Stir in the reserved clams in cream until warmed through. Season the soup with salt and pepper and ladle it into warmed bowls. Garnish each soup with a sprinkling of yellow bell pepper and basil and serve right away.