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LOCATION: Recipes >> Soups >> Clam Chowder 30

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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.

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