Clam chowder

Rinse the clams under cold water and combine with the wine and 1 cup of the water in a medium saucepan with a tight-fitting lid. Bring to the boil and steam, covered, for about 5 minutes or until clams have opened. Strain over a large bowl; reserve cooking liquid. Remove ¾ of the clams from the shells; reserve clam meat and remaining clams in shells, discard empty shells.

Heat the oil in a large saucepan; cook the onion, stirring, until soft. Add bacon; cook, stirring, 5 minutes. Add the flour; cook, stirring, until the mixture thickens and bubbles. Gradually stir in the stock, then the reserved clam cooking liquid, remaining water and tomato paste. Cook, stirring, until the mixture boils and thickens. Stir in the thyme and potato; cook, covered, stirring occasionally, for about 10 minutes or until the potato is almost tender. Add fish; cook, covered, 5 minutes or until just cooked.

Just before serving, stir in the clams, cream and parsley. Season to taste with salt and pepper.

Suitable to freeze.

Not suitable to microwave.