Recipe: Clam Chowder

Chowder Ingredients:
1 lb fresh Manila clams fresh still in shells
1 cup fresh or frozen corn kernels
1 large onion finely chopped
1 cup Yukon Gold potato peeled and cut in ½” cubes
½ cup carrot sliced 1/8” thin
2 tbsp. finely chopped garlic
2 cups chicken stock
1 cup heavy cream
¾ cup Safflower or Sunflower Oil
1 cup Nasturtium flowers tightly packed
 
Basil Oil:
½ cup Basil
½ cup Safflower or Sunflower Oil
 
Chowder recipe:
In a large pot place Safflower oil on stove over medium high heat preheat for 2 to 3 minutes and then add onions and carrots. Cook for about 7 to 8 minutes stirring constantly. Add garlic and cook for another 2 minutes. Add cream, chicken stock and potatoes and simmer until potatoes are cooked through.
Add clams and Nasturtium flowers. Cover and cook until all the clams haven opened and flower are wilted approximately 3 to 5 minutes.
Serve and drizzle with one tsp of the basil oil.
 
Basil Oil:
Puree Basil and oil for 2 minutes in a high-speed blender on high speed and refrigerate until needed. Makes 4 to 6 servings