Boston Clam Chowder

500g clams
500g mussels
1 cup water
1 ½ cups white wine
1 bay leaf
8 thyme sprigs
2 onions, finely chopped
4 rashers bacon, finely chopped
2 potatoes, peeled and chopped
1 cup cream
8 white scallops
Salt and black pepper

Soak the clams and mussels in cold water for 20 mins to remove any sand. Drain and place in a large saucepan with the water, wine, bay leaf and thyme. Cover and cook, shaking occasionally, over medium heat, for 5 min. Remove clams and mussels from the pan and discard any unopened ones. Reserve a few opened clams and mussels in their shells for serving. Remove the meat from the remaining ones and discard the shells. Strain the cooking liquid and set aside.

Cook the onion and bacon in a saucepan over medium heat, stirring until the onions are translucent. Add the potato, reserved cooking liquid and cream. Cover and simmer over a medium-low heat for 10 min or until potatoes are soft. Add the scallops and cook for 2 min, then add the clam and mussel meat, salt and pepper. Cook for 1 minute or until warmed through. Serve in shallow bowls topped with the reserved clams and mussels in their shells. Serves 4.