- 3 tbsp olive oil
- 150g/5oz smoked bacon rashers, chopped
- 1 dried anchovy fillet
- 1 sprig fresh thyme
- 1 carrot, peeled, finely chopped
- 1 stick celery, trimmed, finely chopped
- 1 small leek, trimmed, finely chopped
- 1 onion, peeled, finely chopped
- 2kg/4lb 4oz medium clams, cleaned, (discard any clams that remain open after rinsing)
- 300ml/11fl oz good-quality dry cider
- handful chopped fresh flatleaf parsley
- 4 slices white crusty bread
- ½ tsp sea salt
- 1 garlic clove, peeled
- Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon.
- Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened.
- Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley.
- Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt.
- Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove.
- To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth.