Ingredients
60g butter
2 onions, finely chopped
60g plain flour
150ml full fat milk
150ml double cream
3 medium potatoes, peeled and diced
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
Clams rinsed and drained
Garnish
6 slices bacon, cooked crisp and chopped
1/2 cup bread croutons
Method
Add clams to a large pan filled with water. Cover and bring to the boil, then simmer for 2 minutes until the clams have just opened
Drain the clams retaining the water to use as stock
Melt the butter in a large saucepan. Add onions and cook until fragrant but do not brown
Add flour and cook over medium low heat, stirring, for 5 min until a smooth paste is formed
Whisk in the clam stock and then the mik an cream and bring to a boil. Add potatoes, thyme, salt and pepper
Reduce heat, cover and simmer until potatoes are tender (about 20 min)
Add clams and simmer to re-heat. Taste and add seasoning, if necessary
Serve garnished with bacon bits and croutons
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