60 gmbutter, coarsely chopped1leek, finely diced1onion, finely diced200 gmbacon, finely diced2garlic cloves, finely chopped750 ml (3 cups)chicken stock120 mldry white wine3 kgclams, soaked in cold water if gritty2 tbspplain flour1 kgDesiree potatoes, dicedLeaves from1 small kale (about 260gm)125 ml (½ cup)pouring creamTo serve:coarsely chopped flat-leaf parsley and crusty bread (optional)
Heat butter in a large saucepan over high heat, add leek, onion, bacon and garlic and sauté until tender (3-6 minutes).
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.
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.