Neil Stuart'S Japanese Clam And Water Chestnut Chowder(Serves 4) - cooking recipe

Ingredients

6 Tbsp. butter
1/4 c. leeks, diced
2 cloves garlic, minced
1 1/2 c. shiitake mushrooms
1/2 c. flour
4 Tbsp. teriyaki sauce
3 c. clam juice
1 1/2 c. chopped clams with juices
1 c. water chestnuts, sliced
1/2 c. green onions, sliced
2 Tbsp. fresh lemon juice
1/2 tsp. freshly ground black pepper

Preparation

Melt the butter in a saucepan over moderate heat.
Add leeks and garlic and cook, stirring occasionally, for 3 minutes.
Add the mushrooms and continue cooking for 3 additional minutes.
Stir in flour until it absorbs all the liquid in the pot, then add teriyaki, clam juice, chopped clams, water chestnuts and green onions.
Bring the mixture to a boil and, lowering the heat, simmer for 20 minutes.
Add lemon juice and black pepper and serve.