From The Straits Times    |


Photography Jasper Yu Art Direction & Styling Chelza Pok

INGREDIENTS
5 wholemeal buns
20ml olive oil
150g salmon fillet, cut into bite sized pieces
100g The Seafood Company
Chilean Mussel Meat
1 can Campbell’s Chunky New England Clam Chowder
Ground black pepper, to taste

DIRECTIONS
1. To make the bread bowls, slice 1cm off the top of each bun and set aside the tops.
2. Scoop out the centres, leaving 1cm-thick shells.
3. Brush olive oil over the insides of the buns. Toast the buns and tops in a toaster oven for 3min.
4. Mix the salmon and mussels with the clam chowder in a large microwaveable bowl. Cover and microwave on high power for 3min. Stir, then cook for another 3min. Season with black pepper and mix well.
5. Divide the seafood chowder among the bread bowls, cap them and serve.

This article was originally published in March 2014.