24 clams, washed and drained (or 2 cans baby clams, drained)
1.7 litres fish stock/clam juice
1 tbsp olive oil
15g unsalted butter
4 rashers streaky bacon cut into dice
3 carrots, peeled and diced
3 sticks celery, diced
1 green pepper, de-seeded and diced
1 onion, peeled and diced
2 cloves garlic, minced
1 tbsp thyme leaves, rough chopped
1 bay leaf
Pinch cayenne pepper
salt and ground black pepper
2 x tins chopped tomatoes
3 large potatoes, peeled and cubed
1 tablespoon flat leaf parsley, rough chopped

1. Place the freshly shelled clams in a large saucepan, add fish stock and cover with a lid. Bring the liquid to a simmer and heat until the shells open, approximately 10 minutes. Drain well, reserving the liquid. Set the clams aside to cool.

2. Heat olive oil and butter in a deep frying pan and when hot, fry the bacon until golden.

3. Add the carrots, celery, onion, green pepper, garlic, thyme, bay leaf and cayenne pepper. Season with salt and ground black pepper. Cook until the vegetables are soft but without colour, approximately 5 minutes.

4. Remove clams from their shells and discard the shells. Chop the clams roughly.

5. Pour the reserved fish stock over the vegetables, add tomatoes, potatoes and allow the mixture to simmer for approximately one hour, finally adding the clams for the last 15 minutes.

6. To serve ladle into warm bowls, sprinkle with parsley and serve immediately with warm crusty bread.

Tips:
- If you can't get clams you can also use mussels.
- Turn this into a serious fish stew by adding chunks of salmon and monkfish, and even some prawns.
- To open clams place them in the freezer for a while, you will find the shells open much more easily.