- 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 chicken stock (3 cups)
- 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 pouring cream (½ cup)
- To serve: coarsely chopped flat-leaf parsley and crusty bread (optional)
- 1Heat butter in a large saucepan over high heat, add leek, onion, bacon and garlic and sauté until tender (3-6 minutes).
- 2Meanwhile, 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.
- 3Add 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 .
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