4 small sourdough cob loaves
2 tbsp extra virgin olive oil, plus extra to drizzle
6 rashers streaky bacon, thinly sliced
1 white onion, finely chopped
1 tbsp plain flour
¼ cup dry sherry (or white wine)
1 litre fish stock
600ml single cream
500g potatoes, peeled and diced
1 fresh bay leaf
1kg little neck clams, rinsed
Tabasco sauce, to serve
Worcestershire sauce, to serve
- Preheat oven to 200°C (180°C fan forced). Using a small sharp knife, cut the tops of the loaves and scoop out the centre of each. Place on a baking tray, drizzle with oil and bake for 10 minutes, or until golden and toasted.
- Heat oil in a large, heavy-based saucepan over medium heat. Add the bacon and cook, stirring for 4-6 minutes, or until golden and starting to crisp. Remove with a slotted spoon; set aside. Add onion to the pan and cook for a further 5 minutes. Add flour and stir to coat.
- Add the sherry to the saucepan, stirring to combine and cook for 1 minute, or until almost evaporated. Add half the stock, cream, potatoes, bay leaf and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until potatoes are tender. Remove bay leaf, using a hand stick blender and blend until smooth.
- Place remaining stock in a large frying pan over high heat. Bring to a simmer.
- Add clams and cook for 6 minutes, or until they all open.
- Add the clams and cooking liquid to the soup and stir to combine.
- Divide the soup between bowls and serve immediately, topped with crispy bacon, Tabasco and Worcestershire sauce to season.