1 Kg Clams

4 rind less streaky

Rashers, chopped

2 tbsp. butter

1 onion, chopped

1 tbsp. fresh thyme

2 potatoes diced

300ml/10 fl oz. milk

1 bay leaf

150ml/5 fl oz. cream

1 tbsp. chopped parsley

Salt and pepper

 

Put the clams with a half glass of water into a saucepan. With the lid on cook over a high heat for 3-4 minutes until all the clams have opened. Discard any that remain closed. Drain the clams, reserving the liquid. Set aside until cool enough to handle.

Reserve a few clams in their shell for garnish if you wish. Remove the remaining clams from their shells, and set aside.

Cook the chopped rasher in a saucepan until it is browned and crisp. Remove with a slotted spoon and drain on kitchen paper.

Melt the butter in the saucepan and add the chopped onion and the diced potatoes and cook for 4 – 5 minutes until softened. Add the thyme, bay leaf, milk and the clam liquid.  Bring to the boil, then reduce the heat and simmer for 8 – 10 minutes until the potatoes are tender.

Leave the soup to cool slightly, then with a blender process until smooth.

At this point add the shelled clams, bacon and cream. Simmer for a further 2 – 3 minutes. Season to your taste with salt and pepper and stir in the parsley.

Ladle into warmed bowls, garnish with the reserved clams in their shells and serve.

Enjoy …