Ingredients

Steps

• Clean the clams and discard any that do not close when tapped.
• Boil the clams in a lidded pan with 75ml of water for 3 minutes until opened.
• Strain the clams and reserve the cooking liquor while discarding the shells.
• Brown the chopped bacon in 25g of butter in a deep frying pan.
• Sauté the chopped onions for 3 minutes until softened.
• Simmer potatoes with milk, cream, bay leaf, nutmeg, and clam liquor until firm-tender.
• Stir in the clams and season with salt and white pepper.
• Divide into four bowls and top with parsley and sourdough bread.