Neil Stuart'S Japanese Clam And Water Chestnut Chowder(Serves 4)

• 6 Tbsp. butter
• 1/4 c. leeks, diced
• 2 cloves garlic, minced
• 1 1/2 c. shiitake mushrooms
• 1/2 c. flour
• 4 Tbsp. teriyaki sauce
• 3 c. clam juice
• 1 1/2 c. chopped clams with juices
• 1 c. water chestnuts, sliced
• 1/2 c. green onions, sliced
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. freshly ground black pepper

1. Melt the butter in a saucepan over moderate heat.
2. Add leeks and garlic and cook, stirring occasionally, for 3 minutes.
3. Add the mushrooms and continue cooking for 3 additional minutes.
4. Stir in flour until it absorbs all the liquid in the pot, then add teriyaki, clam juice, chopped clams, water chestnuts and green onions.
5. Bring the mixture to a boil and, lowering the heat, simmer for 20 minutes.
6. Add lemon juice and black pepper and serve.

butter, leeks, garlic, shiitake mushrooms, flour, teriyaki sauce, clam juice, water chestnuts, green onions, lemon juice, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252456 (may not work)