2kg fresh clams, scrubbed
500g large shrimp, peeled and deveined
250g scallops
250g pound fresh lump crabmeat
200g thick unsmoked bacon or pancetta, cut into small dice
1 onion, finely chopped
1 bay leaf
2 tbsp plain flour
2 medium waxy potatoes, chopped into 1cm dice
1/2 cup corn kernels, fresh or frozen
150ml double cream
Knob of butter
1/2 tsp paprika
1/2 tsp cayenne
Put the clams in a large pan with 600ml water. Cover, bring to the boil and steam until most are open, then pour into a sieve with a bowl underneath to catch the cooking liquid.
When cool enough to handle, remove from their shells and discard these. Roughly chop the clams, if large. Strain the liquid through a couple of layers of paper towel, or cheesecloth – you should have about 1.2 litres.
Meanwhile, heat a medium pan over a medium-high heat and fry the bacon in its own fat until this begins to render. Add the onion and fry until this is soft, the bacon is crisp, and both are beginning to brown. Add the bay leaf, cayenne, paprika and flour and cook, stirring, for a couple of minutes.
Slowly stir in the clam liquid, then add the potatoes. Simmer for 5 minutes and the corn and all of the seafood. Simmer until all the seafood is cooked and the potatoes are tender (about 10 minutes), then stir in the cream, clams and butter. Heat through, season to taste with plenty of black pepper and salt if necessary, and serve.
