Order the fresh seafood ingredients from Hello Fish
Serves 4, prep time 10 minutes, cooking time 35 minutes
INGREDIENTS
1kg Hello Fish fresh clams
500ml of vegetable stock
50g unsalted butter
150g unsmoked bacon lardons
(You can also use cubed pancetta/chopped streaky bacon)
1 onion, finely chopped
1 tsp of dried thyme
1 bay leaf
1 tbsp plain flour
150ml full-fat milk
150ml double cream
8 small potatoes, cut into thirds
TO SERVE
Chopped parsley
Toasted bread
METHOD
Thoroughly rinse the clams in cold water and drain well.
Pour the clams into a pan, add the vegetable stock and bring to the boil.
Cover, and simmer for 2 minutes until the clams open.
Strain the contents of the pan through a sieve over a bowl and reserve the stock.
Allow the clams to the cool, then remove the clams from their shells.
Heat the butter in a shallow pan, add the bacon and brown for 3-4 minutes.
Stir in the onion, thyme and bay leaf, cook until the onion softens.
Now stir in the flour, cook for 2 minutes, then gradually stir in the clam stock, milk and cream.
Add the potatoes, bring the pan to a simmer for 10 mins or until cooked.
Use a fork to crush the potato into chunks, (this helps thicken the sauce).
Stir in the clam meat and simmer for a minute to reheat.
Season with black pepper, add the chopped parsley then serve with toasted bread.
