Creamy bacon and clam chowder

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on kitchen towels, reserving the bacon fat in the pan, crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

Pour in the fish stock and clam juice, bring to the boil, reduce heat to low and simmer for about 15 minutes or until potatoes are tender.

Add the single cream and clams and season with salt and pepper to taste. Finally, whisk in the double cream. Allow to heat through (but do not boil), about 5 minutes. Garnish with the parsley and crumbled bacon.