Step 2

Heat the butter in the same pan and fry the bacon for 3–4 minutes until beginning to brown. Add the onion, thyme, and bay leaf and cook gently for 10 minutes until the onion is soft and golden.

Step 3

Scatter over the flour and stir to form a paste. Cook for 2 minutes, then gradually stir in the clam stock, followed by the milk and cream.

Step 4

Add the potatoes and simmer for 10 minutes until the potatoes are cooked. Crush a few potato chunks against the side of the pan with a fork to thicken the soup slightly.

Step 5

Stir in the clam meat (and reserved shells if using) and simmer for 1 minute to reheat. Season with black pepper and a little salt, then stir through the chopped parsley and serve.