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
65ml whipping cream
600g clams, cleaned and rinsed
Salt and freshly ground black pepper to taste
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.
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.
Remove saucepan from the fire and use a handheld electric blender to pulse the mixture to partially puree the soup.
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.