Clam Chowder in Bun-Bowl

Ingredients: (Server 3 persons)

Large Sour Bun - 1 psc

Garlic - 5 to 6 cloves

Potato - 1 Large

Carrots - 2 med psc

Celery Sticks - 1 psc

Onion - 2 med psc

Clam Juice - 250 ml

Fresh/Canned Clams - 250 gms

Fresh Creme (35%) - 1/2 cup

Butter - 1/4 cup

Corn Flour - 1/4 cup

Slat and Pepper to taste

Olive Oil for cooking

Preparation: (35-45 minutes)

In a pan add Olive Oil and saute the chopped Onions. To that add finely  chopped garlic. Once the garlic and Onions turn golden, add chopped potato, chopped Celery, chopped Carrots and the Clam juice. Simmer the mix for 10 minutes - add salt and pepper.

While the veggies are simmering, in a warm pot melt the butter, to that add the corn-flour and fresh creme while stirring vigorously to ensure there are no clumps. Then add this creamy sauce to the veggie-clam juice mix after they have simmered and the veggies are tender. Mix well, then add the clams into the soup. If there is need for more soupy gravy, add milk into it. Cover the lid of the pot and let it simmer for another 10-15 minutes in low heat.

Take the Sour Bun and scoop out bread from the center to make a bun-bowl out of it. Brush some butter onto it and put the bun-bowl into a preheated oven for 5 minutes at 375°F. Once the Clam-Veggie Creamy soup is done, pour it into the oven-glazed sour bun-bowl and serve hot!