• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 25g butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 rashers bacon, rind removed and diced
  • 2 cloves garlic, crushed
  • 100ml white wine
  • 2 bay leaves
  • 300g potatoes, skinned and chopped
  • 500ml fish stock
  • 250ml milk
  • 65ml whipping cream
  • 600g clams, cleaned and rinsed
  • Salt and freshly ground black pepper to taste


  1. Put butter and oil in a saucepan. Heat over medium fire before adding onion, garlic, celery and bacon. Cook for 4-5 minutes or until onion is soft.
  2. Pour in wine; cook for a minute. Add bay leaves, potatoes and fish stock. Bring to a simmering boil. Reduce the heat, cover and cook for about 20 minutes or until potatoes are tender.
  3. Remove saucepan from the fire and use a handheld electric blender to pulse the mixture to partially puree the soup.
  4. Return the pureed soup to the heat. Adjust seasoning. Add the clams and milk. Cook until the clams have opened. Discard any unopened clams. Serve the soup hot. Add a dash of coarsely ground black pepper.

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