Clam Chowder

Ingredients

• 4 slices bacon diced
• 1.25kg clams
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 2 carrots finely chopped
• 3 tbsp flour
• 750ml milk
• 240ml heavy cream
• 240ml veg stock
• 2 bay leaves
• 650g marris piper spuds, peeled and cubed
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Method

1.  Take a dutch oven or heavy bottom pot.
2. Heat your oil in this over medium heat.
3. Add your bacon.
4. Cook while stirring for about6 minutes, until it browns and begins to crisp.
5. Add your butter, garlic, onion, celery, carrots and continue to cook while stirring occasionally.
6. Should be about 6 minutes more.
7. Add your veg stock and stir to combine.
8. Add your clams and increase the heat to high.
9. Cover and cook.
10. Stirring occasionally until clams begin to open.
11. Should take about 4 minutes.
12. As they open, remove them with tongs and transfer to a bowl.
13. After 8 minutes of this, if any clams have failed to open toss them in the bin.
14. Add your milk, potatoes, bay leaves and a pinch of salt and pepper.
15. Bring to the boil then reduce to a simmer.
16. Leave for 15 minutes, stirring occasionally.
17. While this is going on, remove clams from their shells and roughly chop them.
18. Toss the shells.
19. Strain the chopped clams over a bowl.
20. Keep clams and liquid separate.
21. Once your spuds are tender pour the whole pot through a strainer into a large bowl.
22. Separating liquid and solids once again.
23. Mix solids with the clams and liquid with clam juice.
24. Blitz the liquid quickly in a blender until emulsified.
25. Return all ingredients back to your pot or dutch oven.
26. Add your cream and simmer. 
27. Leave on a low simmer for 10 minutes, stirring occasionally.
28. Season with salt and pepper to taste.