A classic rich and creamy soup dish with clams and monkfish.

Instructions:

1. Soak the razor clams in salt water for 10 minutes.Using a sharp knife, remove the meat from the shell. Dry the meat with kitchen paper and cut to 3cm long.

2. Dice the onion and chilli. In a deep pot, melt the butter and caramelize the onion. Later, add the chilli. For a thicker chowder, add an extra knob of butter and stir in some flour.

3. Add boiling water, fish stock (or clam juice) and season with the bay leaves and tarragon.

4. Add potato and cook with medium heat for 10 minutes. Then, add the monkfish to the chowder and cook for 20 minutes.

5. Meanwhile, heat up the olive oil in a frying pan until it is smoking hot. Add the clam meat and fry for 2 minutes at high heat. Lower to a medium heat, add the chopped garlic and fry for 2 minutes. Remove from the heat.

6. When the chowder is ready, add the evaporated milk into the chowder. Stir in the garlic clams and cream just before serving with fresh bread.