Ingredients

• 1 tbsp olive oil
• 3 bacon rashers
• finely chopped
• 2 onions
• peeled and chopped
• 1 clove garlic
• chopped
• 2 tbsp plain flour
• 1 can clams in water
• 3 large potatoes
• chopped into cubes
• 2 tbsp celery leaves
• chopped
• salt and freshly ground black pepper
• 1 bay leaf
• 1 tbsp butter

Directions

• Heat the olive oil in a frying pan
• add the bacon and fry for 3-4 minutes
• or until crisp. Remove from the pan and set aside. Add the chopped onions and garlic to the pan and gently fry for 3-4 minutes
• or until softened but not coloured.
• Return the bacon to pan
• stir in the flour slowly and mix until smooth to form a roux.
• Drain the clams
• reserving the liquid. Place the liquid in a measuring cup and add enough water to bring the measure up to 480ml/17fl oz. Gradually add the liquid to the pan with the bacon
• stirring until it thickens.
• Add the potatoes
• chopped celery leaves
• salt and freshly ground black pepper and bay leaf
• bring to the boil and simmer until the potatoes are tender. If the chowder is too thick
• thin down with some milk.
• Add the clams and the butter and heat
• stirring continuously
• for 2-3 minutes but do not allow the mixture to boil. Pour into a bowl and serve.