Instruction

• Rinse the clams in several changes of cold water and drain well
• Tip the clams into a large pan with 500ml of water
• Cover, bring to the boil and simmer for 2 mins until the clams have just opened
• Tip the contents of the pan into a colander over a bowl to catch the clam stock
• When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want
• Strain the clam stock into a jug, leaving any grit in the bottom of the bowl
• You should have around 800ml stock
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown
• Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden
• 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
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked
• 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
• Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat
• 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