Clam and prawn chowder

Method

1. To make the chowder, pour the milk and cream into a large pan and add the garlic and potatoes. Tie the prawn heads and shells in muslin and add to the pan. Bring to a simmer and simmer for 10 minutes or until the potatoes are soft.
2. Meanwhile, heat another large pan with a tight-fitting lid over a high heat. When hot, add the clams and 100 ml verjus. Immediately put the lid on and steam for 3 minutes until the shells open. Tip the contents of the pan into a colander set over a bowl, to catch the juices. Set aside.
3. Wipe the pan clean and place over a medium heat. When it is hot, add the rapeseed oil, followed by the shallots, leek, celery, celeriac and chilli. Cook, stirring occasionally, for 5 minutes without colouring. Now pour in the cider and fish stock and bring to a simmer. Cook for 10 minutes until the vegetables are softened.
4. In the meantime, remove and discard the muslin bag of prawn shells from the chowder pan, then tip the contents of the pan into a blender and blitz until smooth. Add to the vegetables and stock, along with the reserved clam juice. Stir and check the seasoning, adding salt and pepper to taste.
5. Pick three-quarters of the clams out of their shells, leaving the rest in. Bring the chowder to a simmer. Add the prawns and cook for 2 minutes, until they turn pink, then add all the clams, herbs and the remaining splash of verjus.
6. Turn off the heat and stir the chowder gently to avoid breaking the clam shells. Ladle into a warmed tureen or soup bowls and drizzle some rapeseed oil over the surface. Serve straight away.