New England Clam Chowder (Creamy Clam and Potato Soup)

• 150 g Streaky bacon
• 25 g Unsalted butter
• 1 medium Yellow onion
• 2 pieces Celery
• 25 g Plain flour
• 750 ml Fish stock
• 2 pieces Bay leaves
• 450 g Russet potato
• 500 g Clams, fresh, in shells
• 200 ml Double cream
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Cut the bacon into small pieces. Peel the onion and dice it, then trim and dice the celery. Peel the potatoes and cut into 1.5 cm cubes.
2. Set a large pot over medium heat and cook the bacon for 6 to 8 minutes, stirring, until the fat has rendered and the bacon is lightly golden. Add the butter and let it melt. Stir in the onion and celery and cook for 6 to 8 minutes until softened but not browned.
3. Sprinkle in the flour and cook for 1 minute, stirring well so it coats the vegetables. Gradually pour in the fish stock, stirring to keep the base smooth. Add the bay leaves and bring to a gentle simmer.
4. Add the potatoes and simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are tender and the broth has lightly thickened. Keep the heat low enough that it bubbles gently. Meanwhile, rinse the clams and discard any with cracked shells or any that do not close when tapped.
5. Add the clams, cover, and cook for 5 to 7 minutes until the shells open. Use a slotted spoon to lift out the clams; discard any that remain closed. When cool enough to handle, remove the meat from the shells and return the clam meat to the pot.
6. Lower the heat and stir in the double cream; warm for 2 to 3 minutes without boiling. Season with the fine sea salt and black pepper, then remove the bay leaves. Chop the parsley and scatter over the chowder to serve.

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