Serves 6
Ingredients:
- 40g butter, coarsely chopped
- 200g rindless streaky bacon, chopped
- 2 celery stalks, finely chopped
- ½ onion, finely chopped
- 120ml dry white wine
- 1kg clams
- 750ml chicken stock
- 850g potatoes, peeled, quartered and thickly sliced
- 125ml cream
- 1 bay
- 250g fish
- 250g prawns
- 2 tbs coarsely chopped flat-leaf parsley, plus extra to serve
- Sao biscuits, to serve
Method:
Melt butter in a large saucepan over high heat. Add bacon, celery and onion, and sauté until vegetables are softened, allow about 10 minutes. Meanwhile, bring wine to the boil in a separate pot add clams, cover and steam for a few minutes or until they pop open. Strain through a fine sieve, adding the cooking liquor to the vegetables along with the stock. Bring to the boil over medium-high heat, add potato, cream, bay and simmer gently until the potato is tender. When cooled, remove the clams from their shells keeping a few in the shell for garnish and set aside. When the potatoes are cooked, coarsely breaking them up with a firm whisk. Stir in fish and prawns and simmer for 2 minutes then stir in clams and parsley. Serve scattered with crumbled crackers.
