1 kilogram clams
½ cup white wine
2 tablespoons olive oil
1 onion, thinly sliced
150 grams streaky bacon, roughly chopped
2 cloves garlic, crushed
1 tablespoon thyme leaves
1 bay leaf
2 tablespoons plain flour
3 cups chicken or vegetable stock
400 grams waxy potatoes, peeled and diced
½ cup cream
2 tablespoons chopped parsley
sea salt and ground pepper
Put the clams and wine in a large saucepan over a high heat and cover.
Remove the clams as they open and place in a bowl. Strain the cooking liquid through a muslin-lined sieve to remove any grit. Set aside. You should have about 1 cup of liquid.
Rinse and dry the saucepan and add the olive oil, onion, bacon, garlic, thyme and bay leaf. Cook until the onions are soft. Sprinkle over the flour, stir everything together and cook for 1 minute. Season with salt and pepper.
Gradually stir in the reserved clam cooking liquid and the stock. Add the potatoes and simmer until tender.
To serve: Remove the clam meat from most of the shells, leaving a few intact for garnish.
Stir in the cream and clam meat and bring to the boil. Add the parsley then ladle into bowls and top with the reserved clams.