Clams with lardons, garlic, parsley and wine

Viva 15/10/2008

Amanda Laird

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Serves 4

1 piece	Fish, medium-sized, head and bones
1	Onion, small, sliced
1	Onion, small, sliced
1	Carrot, sliced
1 stalk	Celery, sliced
2 stalks	Parsley
1	Bay leaf
4	Black peppercorns
1 cup	White wine
1 cup	White wine
1 tbsp	Olive oil
200 g	Bacon, cut into matchsticks (lardons)
1	Onion, small, finely diced
2 cloves	Garlic, crushed
2 stalks	Parsley, extra, finely chopped
2 kg	Clams

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