Potato Chowder

1. Purge and wash clams in salted water.
2. Place mashed potato in a large soup bowl and keep warm
3. In a large skillet, combine clams, wine, garlic, onions, celery and cover
4. Place on medium heat for 5 minutes until clams start top open up 
5. Pour clams over mashed potatoes, garnish with picked thyme and parsley
6. For the crispy potato skins deep fry until crispy, season with smoked salt and extra virgin olive oil
7. Add as needed to the top of the dish

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