Ingredients
- 4 cups fish stock (good quality fish stock I use my homemade fish stock)
- 3 cans (142 grams) whole baby clams
- 3 medium potatoes, diced
- 2 stalks celery, chopped
- 1 onion chopped
- 1 clove garlic, chopped
- 1/2 cup frozen corn
- 1 tablespoon olive oil
- Heavy dash cayenne pepper
How to Make
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Step 1: Heat the oil over medium-high heat in a Dutch oven or heavy bottom pot and toss in the onion, celery and garlic; cook until onions are translucent.
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Step 2: Add the fish stock, juice from the canned clams, potatoes and corn and cook until potatoes are fork tender.
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Step 3: Cream this mixture with an immersion blender or by processing it in a blender in batches. If using the blender, do not use the lid as it will pop off and make a mess, cover with a towel and process. Return to pot when creamy.
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Step 4: Add the cayenne pepper and clams and heat through.
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Step 5: Serve.
We hope you enjoy this recipe!
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