![\"Felicity](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2014\/04\/Felicity-Cloakes-perfect-009.jpg\")
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2kg fresh clams, scrubbed
\n500g large shrimp, peeled and deveined
\n250g scallops
\n250g pound fresh lump crabmeat
\n200g thick unsmoked bacon or pancetta, cut into small dice
\n1 onion, finely chopped
\n1 bay leaf
\n2 tbsp plain flour
\n2 medium waxy potatoes, chopped into 1cm dice
\n1\/2 cup corn kernels, fresh or frozen
\n150ml double cream
\nKnob of butter
\n1\/2 tsp paprika
\n1\/2 tsp cayenne<\/p>\n
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.<\/p>\n
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 \u2013 you should have about 1.2 litres.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n