Amanda Laird: Clams with lardons, garlic, parsley and wine

Clams with lardons, garlic, parsley and wine. Photo / Babiche Martens

Serves 4

Fish stock

Head and bones of one medium-sized fish
1 small onion, sliced
1 carrot, sliced
1 stick celery, sliced
2 stalks parsley
1 bay leaf
4 black peppercorns
1 cup white wine
1 Tbs olive oil
200g piece of bacon, cut into matchsticks (lardons)
1 small onion, finely diced
2 cloves garlic, crushed
2 stalks parsley, extra, finely chopped
2kg clams

1 To make the stock, chop the bones then put all the ingredients in a large pot, cover with water and slowly bring to a simmer. Skim off any scum, then simmer for 30 minutes.

2 Strain the stock through a fine strainer or one lined with muslin. The stock will keep for 3 days in the fridge or can be frozen. For this recipe the strained stock is returned to a large clean saucepan and kept at a gentle simmer.

3 Put the oil in a pan, then when hot add the bacon, onion and garlic. Stir for 5 minutes or until crispy. Add the parsley and keep warm.

4 Scrub the clams then put into the stock. Bring the stock back up to a simmer, put on a lid and cook the clams for no longer than 5 minutes or just until the shells begin to open.

5 Spoon the clams into large warm bowls, ladle over the stock and top with the parsley mixture. Serve with crusty bread.