|300 g||potatoes (floury)|
|20 g||flat leaf parsley|
|400 ml||fish stock|
|freshly grated nutmeg|
This dry and crisp white wine is perfect for seafood, and will complement the creaminess and herby flavors of this dish.
Chop parsley and dill. Dice potatoes, bacon, and celery into small cubes and set aside. Wash clams thoroughly.
In a large saucepan, heat fish broth on medium heat. Add clams and cook on low heat for approx. 1 – 2 min. Remove from broth with a slotted spoon, reserve fish stock, and separate clams from shell. Set aside.
In another large saucepan, melt butter and fry bacon on medium-high heat until browned, approx. 2 – 3 min. Add flour, stir to combine, and cook for approx. 1 min. Add cream, potatoes, celery, and fish stock and cook until warmed through. Add milk and cook for approx. 5 more min.