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1
Slice the onion thinly.
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2
Take the eyes out of the potatoes, peel and cut into 1 cm dice.
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3
Chop the bacon up roughly.
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4
Heat up a frying pan, add the olive oil, onion and bacon, and saute until the onion is translucent.
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5
Add the diced potatoes and saute until they're coated with oil.
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6
Turn off the heat and sprinkle in the flour.
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7
Heat the pan again and saute until it's no longer floury.
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8
Transfer the Step 3 mixture to a small pan.
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9
Add 1 1/2 cups of chicken stock and the bay leaf.
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10
When it comes to a boil cover the pan, turn the heat down to low and simmer for 15 minutes.
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11
Heat the frying pan again and put in some oilve oil.
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12
Add the clams and saute briefly, then add the white wine.
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13
Cook over high heat until the clam shells open up.
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14
When the Step 4 soup is cooked, add the liquid from Step 5 (don't add the clams yet) and milk.
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15
Taste, and adjust the seasoning with salt and black pepper.
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16
Take the meat out of the clams, chop roughly in half and add to the pan.
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17
Warm up the soup but don't let it boil.
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18
Ladle into serving bowls or plates, and sprinkle on some black pepper to serve.
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19
You can sprinkle on some chopped parsley, too, of course.
