Clam, smoked bacon and cider broth

1. 1

   Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon.

2. 2

   Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened.

3. 3

   Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley.

4. 4

   Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt.

5. 5

   Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove.

6. 6

   To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth.

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.