Clam Chowder (light)

I had some clams left over from the Clams and Couscous recipe, so I picked some celery from my garden, defrosted a fish stock that I made last week with the head and backbone of a scorpionfish (rockfish) and I also had a drop of fresh cream in the fridge. I didn’t make a roux because I wanted a light soup, I just poured in about 40/50 ml of cream ….it was really good. The secret to the flavour is to use a good fish stock. If I’d had a carrot I would probably have added it it, but I didn’t 🙂

For 1 serving

• 1 potato
• 1 stalk celery, with leaves
• 1 small onion
• 9/10 clams
• 200mls fishstock
• extra virgin olive oil
• Freshly ground black pepper

Chop the celery and onion and dice the potato. Sautè them for a few minutes in extravirgin olive oil. Add in the the clams and some freshly ground black pepper , cover and cook over a low heat until the clams have opened. Then increase the heat and add in about 200ml of fishstock and and a drop of fresh cream (about 30/40 ml). Cook for another few minutes and serve with crusty bread. It would look nicer with some parsley sprinkled over the top but I forgot to put it on 😦 😉 If you want a thicker, more traditional chowder you can make a roux either with milk or cream. You could also make it richer with the addition of some fresh salmon chunks.