1 piece of middle cut back, cut into 3 pieces and rind removed
1 tbsp butter
1/2 leek, finely chopped
1 stick celery, diced
2 cloves garlic, minced
1 drip hot sauce
1 tsp Worcestershire sauce
3 tbsp flour
1 cup chicken stock
1/2 glass of white wine
1 cup cream
1 bay leaf
3 potatoes, cut into small cubes
200g cooked, shelled and chopped clams
Fresh parsley & pepper, for serving
METHOD
Fry the bacon until crispy, then remove from pan and chop into small pieces.
If you are feeding pescetarian, use a separate pan for the rest of the recipe. If not cook the rest of the recipe in the same pan with the bacon fat and juices.
Fry the leeks and celery in the butter until soft. Then add in the garlic, hot sauce and Worcestershire sauce. Cook for 1 min.
Add in the flour and cook stirring constantly until the flour makes a paste.
Add in the chicken stock in small amounts stirring to combine. Add in the wine.
Add the bayleaf and the potatoes and simmer until the potatoes are cooked (about 15 mins). Watch the consistency carefully and add more stock or water if it thickens too much.
Now add the cream and the clams. Simmer for 3 to 5 mins, then serve. Garnish with parsley and pepper and bacon for those who like it.
Serve with crusty bread.
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