500g fresh clams

1 onion, diced

2 sticks of celery, diced

2 medium potatoes, diced

100g smoked streaky bacon, cut into small strips

30g butter

30g plain flour

1 sprig thyme, chopped

1 sprig of parsley, chopped

500ml milk

100ml double cream

Salt and white pepper

To open the clams, add two cups of water to a pan with a tight fitting lid. Wash the clams well and add to the pan. Place the lid on and bring to the boil. Shake the pot vigorously. The clams should open after two minutes.

Place a colander on top of a bowl and pour out the clams and juice. When the clams are cool enough to handle, remove from the shell and roughly chop. Discard any that haven't opened.

Melt the butter in a heavy bottomed pot and sweat the onion, celery and bacon until soft. Add the flour and mix well.

Off the heat add the warm clam juice little by little to mix to a smooth paste. Now add the milk and bring to the boil.

Wash, peel and rewash the potatoes and cut into dice. Add to the soup with the thyme.

Simmer for 30 minutes and season. Stir in the chopped clams, cream and parsley and serve.