*Available through the retail market
1. Place 60 ml of chardonnay, 1 Tbsp shallots and 1 Tbsp of butter in a nonstick sauté pan. Add half of the clam liquid and 226 g of clams to the pan. Cover the pan and bring to a boil. Cook 2 minutes, or until the clams open and are just warmed through. Sprinkle 1 tsp of parsley over the top of the clams. Toss pan to evenly mix.
2. Place 226 g of french fries in a 177°C (350°F) deep-fryer. Cook 3 1/2 minutes or until golden-brown and just warmed through. Mound the fries in a warmed serving dish. Ladle 226 g of warmed clam chowder over the top of the fries. Scatter the clams over the top of the fries. Sprinkle 8-10 celery leaves over the top of the clams and fries.
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