Ingredients

• 1kg clams (vongole), soaked in water for 30 minutes, drained
• 1/2 cup (125ml) dry white wine
• 3 leeks, white part only, halved lengthways
• 2 carrots
• 2 stalks celery
• 300g rindless baconrashers
• 2 tsp vegetable oil
• 2 tsp thyme leaves, coarsely chopped
• 2 tbs plain flour
• 3 cups (750ml) fish stock
• 500g potatoes (about 2), cooked whole, peeled, cut into 2 cm dice
• 1/2 cup (125ml) pouring cream
• 2 tbs chopped dill, plus extra sprigs to serve
• 1 cup cooked chopped green beans

Description

Leek And Clam Chowder Recipe - Place Clams And Wine In A Saucepan Then Cover And Cook Over High Heat For 5 Minutes Or Until Shells Open. Set Aside To Cool, Then Strain Cooking Liquid Through A Fine Sieve And...

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