Serve 6

Ingredients:

• 3 tbsp unsalted butter
• 3 tbsp all – purpose flour
• 1tbsp curry powder
• 1 ½ cups fish stock
• 3 cups heavy cream
• 4 dozen pacific or East coast littleneck clams, scrubbed
• Freshly milled black pepper.

How to prepare:

In a big and sturdy pan, melt margarine over medium heat. When it has melted, you may remove from the heat. Then whisk it in the flour before until it becomes smooth. Now, return it to the heat, and whisk in curry powder. Now ad the stock and continue to cook until it thickens. Now, add the stock and continue to cook until it thickens. Then add the cream, lower the heat, and let it cook on low heat for about 15 minutes, and stir occasionally. Then add the clams. Cover and cook until the clams have opened. If any are left unopen, discard. Now you are ready to serve, season with some pepper and you are good to go!