Serves 6


Ingredients:

2 cans (2x300g) clams
85g back bacon, rinded and diced
1 onion, finely chopped
500g potatoes, diced
1¼ cups (300ml) fish stock
1¼ cups (300ml) milk
⅔ cup (150ml) single light cream
pinch dried thyme
salt and pepper
fresh thyme leaves or paprika, to garnish


Method:

  • Drain clams, reserving liquid, then chop and set aside. Put bacon into a saucepan and fry over high heat until fat runs and bacon is lightly browned. Add onion and cook until soft, then add potatoes, liquid from clams, fish stock and milk. Bring to the boil, then cover and simmer for about 20 minutes, or until potatoes are tender.
  • Stir in cream, clams, thyme and salt and pepper, then reheat for a few minutes: do not boil. Serve garnished with thyme or paprika.

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