Pipies Waterzooi

1 tbsp. olive oil

1 kg pipies, cleaned

350 ml dry white wine

5 cups chicken stock or fish stock

250gr Desire potatoes, peeled and cut in large dices

150gr carrots, peeled and sliced finely

150gr leeks (white part only), sliced and washed

150gr celery, sliced and washed

1 tbsp. corn flour mixed with 2 tbsp. water

100 ml thickened cream

Salt and pepper

1 tbsp. chopped parsley

• Place oil, pipies and white wine in a large pot over a high heat. Cook until all have opened.

• Remove pipies and set aside.

• In another pot on medium heat, put broth and chicken stock together, bring to the boil, add potatoes and cook for 10 minutes.

• Add carrots, leeks, celery and cook until potatoes are cooked, around 8 -10 minutes.

• Strain the liquid out of the vegetables and pour it into the other pot (on high heat); keep vegetables and potatoes aside.

• Bring pot to the boil, add corn flour mixture, and boil until thickened (around 1 minute). Then add cream, salt and pepper to taste and boil altogether for another 30 seconds.

• Add clams and vegetable, bring back to the boil and serve in a big soup bowl or in individual plates.

• Garnish with parsley.

• Serve with dry white wine.

• Serves 4.