Raymond Blanc serves up light shellfish chowder on Saturday Kitchen with James Martin.

Raymond says: “This easy chowder is a satisfying, creamy broth that’s perfect for a quick, no-fuss winter supper.”

The ingredients are: 100ml dry white wine, 500g clams, scrubbed and de-bearded (discard any clams that do not close tightly when tapped firmly), 500g mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped firmly), 30g unsalted butter, 1 onion, finely diced, 1 garlic clove, sliced, 1 bay leaf, 50ml whipping cream or double cream, 10g wakame (edible seaweed, available from specialist Japanese stores and some larger supermarkets), quickly dipped in cold water to soften, 2g finely grated root ginger, finely grated nutmeg, to taste, dash lemon juice, to taste and salt and freshly ground black pepper.

To serve: 2 tbsp chopped fresh parsley leaves and 1 baguette, warmed and sliced (optional).