1 ½ kgs clams
3 cobs of corn, kernels removed
2 rashers bacon, finely diced
1 onion, finely diced
3 garlic cloves, chopped
1 stalk celery, diced
2 tbsp. parsley, chopped
2 tbsp. chives finely sliced
50 gms butter
1 tbsp flour
1 large potatoes, peeled and diced
.75 litres chicken or vegetable stock
50 mls cream
salt & pepper
Sauté bacon, onion and garlic in a saucepan over a medium to high heat for 2 -3 minutes or until onion begins to soften.
Add celery and butter. When the butter has all melted, add the potato and flour.
Mix well until a roux forms.
Pour in stock, stirring constantly. Bring to the boil.
Stir through the corn, parsley and chives and reduce to a simmer for 8 – 10 minutes or until vegetables are tender.
Add clams to the pot, cover and cook for 2 -3 minutes or until all clams have opened.
Pour in cream, stir and serve.