We organised a dinner to fete the first timers to Raub during the school holidays...
setting with yellow and white roses for the table...
Seafood chowder of clams and prawn...
Recipe for the chowder (serves 6):
6 large fresh prawns
1 kilo of fresh clams, cleaned
1 bottle of clam juice
1 liter of tomato sauce (homemade from fresh tomatoes)
Olive oil
Garlic cloves: 2-3 finely chopped
1 cup of dry white wine
1 bay leaf
Chopped fresh basil
salt to season
In a large casserole, bring the sauce to boil, add the bay leaf, garlic and olive oil. Add in the clam juice and white wine and season the broth. When boiling for about 2-3 minutes, add the large prawns first. Once the prawns start to cook, add the clams and cover the pot for about 2-3 minutes. Open to see if the clams are opened to indicate that they are done. Discard any unopened ones. Add in the freshly chopped basil and serve at once with toasted bread.
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