CLAM CHOWDER

                                            

 INGREDIENTS

CLAMS	500 GM
CELERY	100 GM
CARROT	100 GM
POTATO	100 GM
LEEKS	100 GM
CAPSICUM	100 GM
ONION	100 GM
PARSLEY	10 GM
CLAM BROTH	1 LTR
RICH CREAM	200 ML
SALT	TO TASTE
FISH SAUCE	5 ML
W/C SAUCE	10 ML
CAPSICO SAUCE	10 ML
OREGANO/THYME	2 GM
WHITE SAUCE
BAY LEAF	2 GM
BUTTER	100 GM
REFINED FLOUR	100 GM
MILK	1 LTR
SALT	TO TASTE
BLACK PEPPER CORN	5 GM
CROUTONS
BAGUETTE	1/2 NOS
PARSLEY	3 GM
BUTTER	40 ML
GARLIC MINCE	10 GM

METHOD

Heat the butter in a large pot over medium-high heat. Add all vegetable dice cutting and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock clams cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently, then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes, add white sauce  w/c sauce, capsico sauce, fish sauce, oregano and cleaned clams,

Croutons

Melt the butter in a saute garlic and parsley- skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes and mix with saute garlic.

Calories‎: ‎191.2 Total Fat‎: ‎2.6 g Sodium‎: ‎374.5 mg Saturated Fat‎: ‎0.5 g