The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Clam, bacon, kale and potato soup

You'll need

60 gm butter, coarsely chopped 1 leek, finely diced 1 onion, finely diced 200 gm bacon, finely diced 2 garlic cloves, finely chopped 750 ml (3 cups) chicken stock 120 ml dry white wine 3 kg clams, soaked in cold water if gritty 2 tbsp plain flour 1 kg Desiree potatoes, diced Leaves from 1 small kale (about 260gm) 125 ml (½ cup) pouring cream To serve: coarsely chopped flat-leaf parsley and crusty bread (optional)


  • 01
  • Heat butter in a large saucepan over high heat, add leek, onion, bacon and garlic and sauté until tender (3-6 minutes).
  • 02
  • Meanwhile, bring stock and wine to the boil in a separate large saucepan over high heat, add clams and stir occasionally until clams open (2-3 minutes). Strain through a fine sieve, reserving clams and cooking liquid separately.
  • 03
  • Add flour to leek mixture and stir for 1 minute, then gradually add reserved cooking liquid, stirring to combine. Add potato, kale and cream and cook until potato is tender (10 minutes), then add reserved clams, season to taste and cook for another 5 minutes. Scatter with parsley and serve hot with crusty bread.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.