Ingredients

Steps

• Fry the bacon in olive oil until crisp, then remove and set aside.
• Sauté the chopped onions and garlic in the same pan until softened.
• Return the bacon to the pan and stir in the flour to form a smooth roux.
• Mix the clam liquid with water to reach 480ml and gradually stir into the pan.
• Add potatoes, celery leaves, seasoning, and bay leaf, then simmer until potatoes are tender.
• Incorporate the clams and butter, then heat for 3 minutes without boiling before serving.