Put the clams in water to remove the salt. Finely chop the onion. Slice the bacon into thick strips.
Melt the butter in a saucepan and fry the cod skin-side down. When the colour has changed a little, add the clams, onion, bacon and white wine. Put the lid on.
When the clams have opened up, serve the cod and clams on a dish.
Reheat the rest of the sauce in the pan and when it comes to the boil, add the ★ butter and heavy cream. Gently shake to combine everything.
Pour the sauce from Step 4 onto the dish from Step 3. Lastly, decorate with Italian parsley and it's done!