Storm Shell Clam Chowder

Method

1. Thaw the Frozen Storm Shell Clams in the refrigerator for approximately 24 hours.
2. Place the clams in a large saucepan with a splash of water. Cover and steam over medium-high heat until opened and cooked through. Remove the clam meat, reserving the natural clam juice.
3. Blend one-quarter of the clam meat into a paste and roughly chop the remainder. Set aside.
4. Measure the reserved clam juice and add enough fish stock to make 450 ml in total.
5. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 2–3 minutes to form a pale roux. Gradually whisk in the milk, clam-infused stock and cream. Simmer for 10 minutes, stirring occasionally, until thickened.
6. Meanwhile, heat the olive oil in a frying pan. Cook the onion for 3-4 minutes until softened, then add the garlic and nutmeg and cook for a further minute.
7. Add the onion mixture and blended clam meat to the chowder and simmer for 2–3 minutes. Add the chopped clams and heat gently until warmed through.
8. Stir through the parsley and season with pepper and salt if needed. Divide between warm bowls and finish with mascarpone. Serve immediately.