New England style clam chowder and crackers

Ingredients

• 40 gm butter, coarsely chopped
• 200 gm rindless bacon, chopped
• 2 celery stalks, finely chopped
• 1 onion, finely chopped
• 120 ml dry white wine
• 1 kg clams, soaked in cold water for 1 hour to remove grit
• 750 ml (3 cups) chicken stock
• 750 gm Desiree potatoes (about 3), quartered and thickly sliced
• 125 ml (½ cup) pouring cream
• 1 dried bay leaf
• 2 skinless bream fillets (400gm), pin-boned and cut into 3cm-4cm pieces
• 12 scallops, white muscle trimmed
• 2 tbsp coarsely chopped flat-leaf parsley, plus extra to serve
• To serve: saltine crackers

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