Shellfish chowder - Raymond Blanc OBE

Ingredients

• 200g Clams, washed
• 200g Mussels, washed, beards removed
• 200g Cockles, washed
• 200ml White wine
• 30g Unsalted butter
• 1 Large leek, outer 5 layers removed and thinly sliced
• 1 Onion, finely-diced
• 1 Garlic clove, sliced
• 1 Bay leaf
• 300ml Water
• 100ml Whipping cream
• 2g Root ginger, finely grated (optional)
• 2 grating Nutmeg, ground (optional)
• 20g Unsalted butter
• 1 Leek, cut into 3cm batons
• 1 large Desiree or Maris Piper potato, peeled and cut into 1cm dice
• Lemon juice (to taste)
• 10g Wakame seaweed, rinsed
• Sea salt freshly ground black pepper (to taste)