2 cans 142 g clams

3 slices bacon, chopped

1/4 cup (60 ml) butter

1 onion, chopped

1 stalk celery, chopped

1/4 cup (60 ml) flour

4 cups (1 litre) water

1 teaspoon (5 ml) dried thyme

1 bay leaf

1 cup (250 ml) corn kernels, fresh or frozen, cooked

3/4 lb (375 g) small potatoes, boiled and halved

1/2 cup (125 ml) 15% cooking cream

1/2 lb (250 g) haddock fillet, cut into cubes

Salt and pepper

Drain the clams. Set half of their juice aside.

In a saucepan, brown the bacon in the butter. Add the onion and celery and cook until tender. Add the flour and cook for 2 minutes, stirring to blend. Add the water and the clams and their reserved juice to the saucepan and stir over medium-high heat.

Add the thyme, bay leaf, corn, potatoes and cream. Simmer gently for 2 to 3 minutes. Add the fish and cook for 2 to 3 minutes. Season with salt and pepper. Serve hot.

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