The Different Faces of Me

What you'll need:

• ½ Kilo clams, Cleaned
• 1 onion, chopped
• 2 cloved garlic, minced
• 2 carrots, thinly sliced crosswise
• 3 stalks, celery, chopped
• 2 potatoes, diced
• 1½ cups clam juice or shrimp broth
• ½ tsp dried thyme
• 1½ cups whole milk
• Sea salt, optional, to taste
• Pepper, to taste
• 2 to 3 tsps spring onions, chopped
• 1 tbsp butter, cubed, optional

Procedure:

• Bring about 1½ cups water to a boil on high heat.
  
• Add clams.
  
• Reduce heat, cover pot and simmer until clam shells open. Discard any unopened shells.
  
• Strain the liquid to remove any sediment, then reserve.
  
• Remove clams from the shells then chop the meant. Set aside.
  
• Using the same pot, heat about 3 tablespoons oil over medium heat.
  
• Add the onions and garlic and sauté until onions are soft.
  
• Add the carrots, celery and potatoes and cook for about 5 minutes.
  
• Add clam juice (or shrimp broth), reserved liquid and thyme.
  
• Allow to boil then reduce heat, cover and simmer until potatoes are tender.
  
• Carefully transfer the mixture to a food processor to purée.
  
• Return the purée to the pot and heat through.
  
• Add the clam meat and spring onions.
  
• Adjust seasoning if needed.
  
• Turn off heat. Stir in butter, if using, for a creamier broth.
  
• Serves 4 to 5.