Ingredients

• 2  finely chopped onions
• 4 stalks chopped small celery
• 2 table spoons butter
• 500g can chopped clams or fresh out the shell
• 3 chopped potatoes
• 500ml double thick cream
• 2 cups water
• 250g . cream cheese (room temp.)
• 2 tbs. Cape Culinary Foods Dill
• 2 tbs. Cape Culinary Foods Ignite
• 1 tbs. Cape Culinary Foods white ground pepper
   

Preparation

This recipe must be stirred to prevent burning.

• Sauté the onion and celery in the butter over medium heat until soft.

• Add the potatoes and cook until they turn opaque in colour.

• Add the heavy cream and water, the cream cheese, crushed chilli,
  white pepper and bring to a boil.

• When boiling add the clams and dill. When the soup comes to a
  second boil, it is done.

• Refrigerate when cooled.

Serves well as a starter with fresh garlic bread.