Peel and roughly chop 500g of carrots, then cook in boiling vegetable stock for about twenty minutes right up until very tender. Drain the carrots then purée them in a blender or food stuff processor with 50g of butter and enough of the stock to make a thick soup.
Peel and finely chop two medium-sized shallots, three cloves of garlic and then finely chop one massive, delicate pink chilli. Heat 40g of butter and two tbsp of in a massive, shallow pan to which you have a lid, then insert the chopped shallots, garlic and chilli and fry right up until the shallots are comfortable and golden.
Change up the heat, insert 700g of clams and deal with tightly with a lid. Prepare dinner for two or three minutes, right up until the clams have opened. Pour the carrot purée into heat soup bowls then spoon the clams and aromatics in excess of with a minor of the liquor from the pan.
Enough for two
Prepare dinner the carrots for a little bit extended than you would for those people you would serve as a vegetable. They are all set when they can simply be crushed amongst thumb and finger. The high-quality of the stock is significant. If you use powdered bouillon it is worth incorporating a pair of bay leaves, a modest onion and some sprigs of thyme.
You can cook mussels in a comparable manner, the sweetness of the seafood and the carrots work neatly with a single a different. I like to include a piece of garlic bread with this soup. Fry finely crushed garlic in butter right up until comfortable and a little bit caramelised, then brush on a piece of thick toast and serve with the soup.
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