Ingredient:
500 g (1 lb) fresh clams in their Shells, cleaned
250 ml (8 fl oz) fish stock
45 g (1 ½ oz) butter
1 onion, chopped
3 unsmoked bacon rashers, rinds removed, diced
2 tbsp plain flour
2 potatoes, peeled and diced
750 ml (1 ¼ pints) milk
1 bay leaf
Salt and black pepper

Method:
Put the clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover, and cook over a medium heat for 5-8 minutes until the clam shells open.

Discard any clams that have not opened. Set aside 12 clams in their shells for garnish and keep warm. Remove the remaining clams from their shells. Discard the shells and strain the cooking juices.

Melt the butter in a large pan, add the onion, and cook gently for a few minutes until soft but not coloured. Add the bacon and the flour, and cook, stirring, for 1-2 minutes.

Add the potatoes, milk, strained clam juices, and bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes. Add the shelled clams, and heat gently for about 5 minutes. Remove the bay leaf and discard.

Add salt and pepper to taste. Serve hot, garnished with the reserved clams in their shells.