300 ml Double cream
75 g Unsalted butter
1 sm Onion; finely chopped
1 Apple; sliced
1 Garlic clove; crushed
45 ml Mild curry powder
350 g Baby sweetcorn
600 ml New potatoes; peeled and cooked
24 Baby onions; peeled and boiled
40 sm Clams
Salt and freshly ground black pepper
8 Lime wedges; to garnish

Pour the cream into a small saucepan and cook on a high heat until it has reduced by half.

In a larger pan, melt half the butter. Add the onion, apple, garlic clove and curry powder. Saute until the onion is translucent. Add the reduced cream and stir well.

In another saucepan melt the remaining butter and add the baby sweetcorn. Cook for 5 minutes. Increase the heat and add the cream mixture and stock. Bring to the boil and serve.