Clam And Mussel Chowder - cooking recipe

Ingredients

2 tbsp butter
2 cloves garlic, peeled and crushed
1 lb leeks, thinly sliced
1 lb frozen clams, thawed
1 lb frozen mussels, thawed
3/4 cup white wine
1 2/3 cup fish stock
1 cup whipping cream
1/3 cup crab paste
None None Dash of lemon juice
None None Fresh flat-leaf parsley and lemon slices, for garnish
None None Garlic and herb baguette, to serve

Preparation

Melt the butter in a saucepan and saute the garlic and leeks until softened. Add the clams and mussels and saute for 5 mins. Add the wine and stock, cover and simmer for 12 mins.
Drain and set aside the clams, mussels and leeks, reserving the stock and returning it to the pan. Stir in the cream and bring to a boil. Add the crab paste and stir until melted. Simmer over a low heat for 5 mins. Return the clams, mussels and leeks to the pan and season with salt, black pepper and a dash of lemon juice.
Ladle into bowls and garnish with parsley and lemon slices. Serve with garlic and herb bread.