25th February : Significance

• 12 fresh clams, scrubbed, or 280g canned baby clams, drained and rinsed
• 1.4 litres fish stock
• 1 slice of bacon, fat removed, coarsely chopped
• 2 large onions, coarsely chopped
• 450g potatoes, peeled and diced
• 450ml semi-skimmed milk
• good pinch of freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

Prep:25min Cook:50min Ready in:1hr15min

1. Put the clams and 4 tablespoons of the fish stock in a large saucepan. Cover, bring to the boil and steam for about 5 minutes or until the shells open. Remove the clams with a slotted spoon; strain and reserve the stock. When cool enough to handle, remove the clams from their shells and chop them coarsely.
2. Cook bacon in the saucepan over moderate heat for 3 minutes or until crisp. With a slotted spoon, remove and reserve to garnish.
3. Add the onions to the pan together with 4 tablespoons of the stock. Saut for about 5 minutes or until soft but not browned.
4. Stir in the potatoes, remaining fish stock and reserved clam stock. Bring to the boil. Simmer, partly covered, for about 10 minutes or until the potatoes are very tender.
5. Remove from the heat. Pure 2 ladlefuls of the vegetables in a blender or food processor until smooth. Add the pure to the soup and return to the heat.
6. Stir in the milk and the chopped clams. Simmer for about 5 minutes. Add the pepper and parsley and serve, garnished with the bacon, if used.

Coated nuts have a reputation for being a snack to enjoy while watching movies, along with popcorn. It's not certain when chocolate-covered peanuts were first awarded their own day, but it's thought the unofficial festival originated in the US.

Although many brands of nut are available to buy, it's more fun - and cheaper - to make your own. All you need to do is to melt some chocolate in a pan, add in the peanuts and stir it all up - then allow the nuts to cool before eating. Just go nuts and enjoy the day!