Photography recipe
Fotografía Chef Signature Chef

1. Peel and cube the potato.

2. Put the potato in the bouillon and cook till al dente.

3. Meanwhile, fry the onion in butter until transparent.

4. Add the clams to the pan. Rectify with salt & pepper.

6. Add the single cream.

7. Decorate with diced parsley.

 

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1. Peel and cube the potato.

2. Put the potato in the bouillon and cook till al dente.

3. Meanwhile, fry the onion in butter until transparent.

4. Add the clams to the pan. Rectify with salt & pepper.

6. Add the single cream.

7. Decorate with diced parsley.

 

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Ingredients 4 persons
  • 2 oz clams (no shells)
  • ½ cup peeled cubed potato
  • 2 spoonfuls chopped onion
  • 2 spoonfuls margarine
  • 2 spoonfuls flour
  • 1 cup vegetable bouillon
  • ½ cup single cream
  • Pinch of salt
  • Pinch of pepper
  • Decoration: 1 teaspoon diced parsley.
Recipes. The Cook & Chef Institute