Fresh clam chowder

Ingredients

Quantity	Ingredient
4 rashers	bacon, diced
2	medium onions, finely chopped
2 stalks	celery, diced
1	large carrot, peeled and diced
1	leek, washed thoroughly and diced
1/2	bay leaf
2 tablespoons	plain flour
6 cups	hot fish stock or water
2	medium potatoes, peeled and diced
1.5kg	clams, soaked in water to cover to disgorge sand
500g	skinned fish fillets such as blue eye or snapper, cut into chunks
1/4 cup	cream
	sea salt and freshly ground pepper
1 tablespoon	chopped dill or parsley

In a large saucepan sauté the bacon, onions, celery, carrot, leek and bay leaf. Cook stirring, until the vegetables are soft, about 5–7 minutes. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring until the liquid thickens. Add the potatoes and simmer for 15 minutes, until tender. Drain the clams, rinse and add to the chowder. Simmer until the shells open, 1–2 minutes. Add the fish and simmer until tender. Discard the bay leaf. Add the cream and season to taste. Sprinkle with dill or parsley and serve.