Make shrimp broth from cube in one cup measuring glass with cooking wine in microwave, dissolves in 2 minutes when stirred rapidly.

Sizzle the rice: cover bacon bits and melted bacon fat with rice, let rice absorb the fat for a minute, submerge with shrimp broth cooking wine, turmeric, paprika powder and saffron, bring to boil, then put lid on, simmer till you hear the rice begin to sizzle, about 15 minutes. Watch, dont let the rice burn.

Add the clams and the clambroth to the wok, dont stir. Add the coconut cream.

Add chopped sweet peppers, onions, half cup frozen sweet corn. Bring to boil. Taste broth, add pepper and salt to taste. Simmer till delicious, taste. Thicken the chowder, stir Tsp corn starch dissolved in 2 Tbs cold water in hot chowder.