Clam chowder

Instructions

1- Rinse the clams in several changes of cold water and drain well.

2- Tip the clams into a large pan with 500ml of water.

3- Cover, bring to the boil and simmer for 2 mins until the clams have just opened.

4- Tip the contents of the pan into a colander over a bowl to catch the clam stock.

5- When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want.

6- Strain the clam stock into a jug, leaving any grit in the bottom of the bowl.

7- You should have around 800ml stock.

8- Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown.

9- Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden.

10- Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.

11- Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked.

12- Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though.

13- Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat.

14- Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.