Serves 6-8 portions

4 rashers of bacon, diced
700g fresh clam or mussles meat
1 medium diced onion
3 stalks diced celery
300g potatoes, diced & blanched
1.2lt cream
20g butter
200g roux
1 clove garlic, crushed
15g Wildfire Spice
2 springs parsley, chopped
150ml Australian white wine
1/8 cups chopped fresh parsley
2lt light fish stock
Outback Salt to taste

In a deep pot begin sautéing bacon, garlic, onion and celery to release the flavours and cook till tender. Add 500ml of fish stock and white wine, bring to the boil and reduce a little. Then add clams and cook for 3-4 minutes, then remove clams and allow to cool. Then add remaining fish stock, cream and bring to the boil. Add Australian Wildfire Spice, then thicken with white roux till slightly thick consistency. Add blanched potatoes, clams and chopped parsley.