King prawn and pickled
red onion poke bowl
15 mins. Easy.
PURPLE GARLIC
and clam chowder
500 g of clams
1 litre of water or stock
3 cloves of Natural Sweeties purple garlic
1/2 a loaf of hard bread
A pinch of paprika
Olive oil
Fresh parsley
Salt
- Sauté the garlic until golden in a casserole with a drizzle of oil and add the grated bread and a pinch of paprika.
- Add the water or stock and cook for 25 minutes on a low heat.
- Add the clams and leave to cook for 10 minutes more until they are all open.
- Taste and correct with salt.
- Chop the parsley and add to each dish when you serve.
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