Preparation:
Melt butter in a large pan. Add the bacon and sautée for one minute on a medium heat, without the bacon browning. Add the onions, celery, thyme and bay leaf and sautée until the onions become clear (around 45 seconds). Stir in the flour and create a roux. Carefully let the roux cook for one minute, stirring constantly. Add the water, fish stock, cayenne pepper, white pepper and salt. Then add the potatoes and allow to cook until the potatoes are soft, still stirring constantly (don’t worry, the soup is meant to be quite thick). Then add the clams/mussels and the cream, and allow to cook. Season to taste with salt and pepper. Finally, add the lemon juice.