Clam Chowder

• 2 cans (400g each) clams with juice
• 4 strips bacon, diced
• 1 large onion, diced
• 3 celery stalks, diced
• 4 medium potatoes, cubed
• 400ml heavy cream
• 200ml clam juice or fish stock
• 3 tbsp butter
• 3 tbsp flour
• Fresh thyme and bay leaves
• Salt and white pepper
• Sourdough bread bowls to serve

Instructions

1. 1

   Cook bacon until crispy. Remove. Sauté onion and celery in bacon fat until soft.

2. 2

   Add butter and flour. Cook 2 minutes.

3. 3

   Add clam juice and cream gradually, whisking until smooth.

4. 4

   Add potatoes, thyme, and bay leaves. Simmer 15-20 minutes until potatoes are tender.

5. 5

   Add clams and bacon. Heat through — don't boil or clams toughen.

6. 6

   Season with salt and white pepper.

7. 7

   Serve in bread bowls with oyster crackers.

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