BBC Food - Recipes - Raymond Blancâ€™s light shellfish chowder

Name: BBC Food - Recipes - Raymond Blancâ€™s light shellfish chowder
Ingredients: 100ml/3½fl oz dry white wine; 500g/1lb 2oz clams , scrubbed and de-bearded (discard any clams that do not close tightly when tapped firmly); 500g/1lb 2oz mussels , scrubbed and de-bearded (discard any mussels that do not close tightly when tapped firmly); 30g/1¼oz unsalted butter; 1 onion , finely diced; 1 garlic clove, sliced; 1 bay leaf; 50ml/2fl oz whipping cream or double cream; 10g/½oz wakame (edible seaweed , available from specialist Japanese stores and some larger supermarkets), quickly dipped in cold water to soften; 2g finely grated root ginger; finely grated nutmeg , to taste; dash lemon juice , to taste; salt and freshly ground black pepper; 2 tbsp chopped fresh parsley leaves; 1 baguette , warmed and sliced (optional)

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This easy chowder is a satisfying, creamy broth thatâ€™s perfect for a quick, no-fuss winter supper.

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Ingredients

100ml/3½fl oz dry white wine
500g/1lb 2oz clams , scrubbed and de-bearded (discard any clams that do not close tightly when tapped firmly)
500g/1lb 2oz mussels , scrubbed and de-bearded (discard any mussels that do not close tightly when tapped firmly)
30g/1¼oz unsalted butter
1 onion , finely diced
1 garlic clove, sliced
1 bay leaf
50ml/2fl oz whipping cream or double cream
10g/½oz wakame (edible seaweed , available from specialist Japanese stores and some larger supermarkets), quickly dipped in cold water to soften
2g finely grated root ginger
finely grated nutmeg , to taste
dash lemon juice , to taste
salt and freshly ground black pepper
2 tbsp chopped fresh parsley leaves
1 baguette , warmed and sliced (optional)