Clam Soup
2 lbs clams (or pipis)
2 fish fillets
onion
1 shallot
salt, pepper
3 cups water
2 tbsps oil
5 shallots, extra
6 oz mushrooms
cup milk
1 tbsp cornflour
cup dry white wine

1. Remove skin and bones from fish fillets. Place peeled and sliced onion, chopped shallot, salt, pepper and fish fillets into saucepan, and water, bring to boil, reduce heat, simmer covered 15 minutes. Drain. Reserve stock and fish separately. Soak clams in cold water for 10 minutes. Scrub clams, rinse well, drain. Place clams in saucepan, cover and shake over high heat until clams start opening. Pick out those that open first, to avoid overcooking (overcooking tough clams). Drain and reserve liquid left in the pan. Remove half the clams from their shells, leaving others in.

2. Heat oil in pan, add finely chopped extra shallots and sliced mushrooms, cook 2 minutes until mushrooms soften.

3. Add reserved stock, reserved clam liquid and milk, bring to boil, stir in combined cornflour and wine, stir until boiling. Add flaked fish and all the clams. Season with salt and pepper.

     Serves 4.