Clam chowder

I can't believe I haven't posted this recipe yet. Maybe we went a little while without making it, but it's a tasty warming bowl for a chilly evening.

Start by making up a roux sauce, adding some chicken stock along the way - either paste, or in liquid form instead of some of the milk. You can also add a splash of white wine for extra flavor. Either way, you want to end up with a sauce that is thin enough to pour but not too thin.

Add a tin of drained clams, some finely-diced and pre-cooked potatoes and carrots, and optionally a handful of peeled shrimp. You can also throw in other veggies such as sweetcorn if you wish. Season with salt and pepper, serve with toast (or garlic toast).