Clams with lardons, garlic, parsley and wine

Fish stock

1 piece	Fish, medium-sized, head and bones (Main)
1 small	Onion, sliced
1	Carrot, sliced
1 stalk	Celery, sliced
2 stalks	Parsley
1	Bay leaf
4	Black peppercorns
1 cup	White wine

For the clams

1 Tbsp	Olive oil
200 g	Bacon, cut into matchsticks
1 small	Onion, finely diced
2 cloves	Garlic, crushed
2 stalks	Parsley, finely chopped
2 kgs	Clams (Main)

Directions

To make the stock

1. Chop the bones then put all the ingredients in a large pot, cover with water and slowly bring to a simmer.
2. Skim off any scum, then simmer for 30 minutes.
3. Strain the stock through a fine strainer or one lined with muslin.
4. The stock will keep for 3 days in the fridge or can be frozen.

To make the clams

1. Put the strained stock is returned to a large clean saucepan and kept at a gentle simmer.
2. Put the oil in a pan, then when hot add the bacon, onion and garlic. Stir for 5 minutes or until crispy. Add the parsley and keep warm.
3. Scrub the clams then put into the stock.
4. Bring the stock back up to a simmer, put on a lid and cook the clams for no longer than 5 minutes or just until the shells begin to open.
5. Spoon the clams into large warm bowls, ladle over the stock and top with the parsley mixture.
6. Serve with crusty bread.