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White Chowder

300 g (1 can) baby clams (shelled)
200 g (1 can) baby shrimp
1 medium onion
1 clove garlic
1/2 cup cream
1/2 cup milk
750 ml (1.5 pints) fish stock
2 T wholewheat flour
fresh parsley
salt, coarse ground black Pepper
butter

In a large pot sauti the chopped onions, add the squeezed garlic,
the clams and the shrimps. Pour the stock and bring to a boil. Add
the cream and the milk and taste with salt, pepper and finely
chopped parlsey. Do not boil again. After a few minutes thicken
the chowder with 'buerre de meule' (flour and butter forked together).

Decorate with a few leaves of baked parsley (dip in flour and bake
in hot oil until crispy) and serve with a few slices of french
baguette and a dry white or rosi wine.

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