‘Cuick’ Clam Chowder

INGREDIENTS

2 cloves garlic minced
1kg clams
4 tablespoons olive oil
1 cup white wine
4 strips bacon, chopped
40g (1/4 cup) MAYA All Purpose Flour
2 sprigs fresh thyme
1 bay leaf
1L (4 cups) fish stock
1 cup cubed potatoes
1 cup cubed carrots
1/2 cup cubed red pepper
salt and pepper to taste
sour cream to taste
chopped parsley

PROCEDURE

1. In a pot, sauté garlic and clams in 2 tablespoons of olive oil for one minute. Pour in white wine and let clams steam until they open.
2. Remove meat from clams and save the liquid.
3. In a new pot, sauté the bacon in the remaining 2 tablespoons olive oil until fragrant but not crispy. Add in flour, herbs and cook until a paste is formed.
4. Pour in cooking liquid from clams and fish stock and stir well to break up any lumps.
5. Simmer for 30 minutes.
6. Add in the cubed vegetable and simmer until cooked. Season with salt and pepper.
7. Serve the soup with clam meat and sour cream as garnish. Top with chopped parsley as well.

YIELD

Serves 4

NOTES

Elite Recipes: Chef Sharwin Tee’s Wit and Delicious Food at The Maya Kitchen