Simmer the clams in 300 ml of stock until they open, then remove and set aside. Strain the cooking liquid and use it to briefly cook the shrimp and squid. Remove the seafood and set aside, keeping the stock for the soup. Melt the butter in a pot and cook the onion and celery until softened. Stir in the flour and cook over low heat for 1–2 minutes. Slowly add the reserved stock, whisking to prevent lumps. Add the cooked potatoes and whipping cream, then simmer over low heat until the soup thickens slightly. Season with salt and white pepper, then add the seafood and stir until heated through. Ladle into bowls and top with 1–2 tablespoons of Angry Rooster Thai Tom Yum Chili Crunch, chopped coriander, and a squeeze of fresh lime juice.
Creamy Seafood Chowder
