Soups: Clam Chowder 30 by Recipe Cottage

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	Clam Chowder 30

		Clam Chowder 300ml double cream 75g butter 1 med onion, finely chopped 1 sliced green apple 1 cracked clove garlic 20 ml mild curry powder 320oz baby sweetcorn 500ml fish stock 225g new potatoes, cooked 10 baby onions, peeled and boiled 40 small fresh clams seasoning orange wedges Reduce cream over a high heat by half and set aside. Melt half the butter in a pan and sautee the apple and onion over a low heat then when it is translucent add garlic and curry powder stir for 30 seconds then stir in the reduced cream. Melt the remaining butter in another pan add baby corn cook for 4 minutes increase the heat then add the contents of the other pan and stock and bring the whole thing to the boil. Add potatoes onions and clams. cover and cook until clams have opened. season an d serve with orange wedges.