Manhattan Fish Chowder

Manhattan Fish Chowder
4 oz (125g) Streaky Bacon
2 tbsp Oil
3 large onions
2 large tomatos
2 leeks
1 stalk of celery
1 carrot
2 potatoes
850 ml fish stock
2 Sprigs parsley
1 Bay leaf
1/2 tsp ground nutmeg
Salt and pepper
400 ml milk
450 (1lbs) canned clams
25 g (1 oz) butter
25 g (1 oz) Plain Flour
2 tsp Worcestershire sauce
1/2 tsp tabasco sauce

Derind and dice the bacon. Heat oil in a saucepa, add bacon and cook gently. Peel and slice the onions into the pan. Cook until onions are transparent

Blanch and peel tomatoes. Finely chop the leeks and celery. Peel and finely chop carrot and potatoes. Add to pan and cook for 2-3 minutes. Add stock, parsley, bayleaf, nutmeg and seasoning. Cover and simmer for 10 minutes.

Discard parsley and bayleaf. Puree soup in a blender, return to rinsed out pan and add milk and drained clams. Simmer gently for 4 minutes.

Knead butter and four to into a paste. Stir into pou in tiny pieces. Cook for 2-3 minutes until thick. Stir in Worcestershire sauce and tobasco sauce and serve.