Heat a pan on high heat and add the Cloudy Bay clams and wine. Steam covered until clams open. Once cooked, remove the Cloudy Bay clams and discard any unopened clams. Take the clam meat out of the shells. Place half the clam meat into a food processor and pulse until a paste. Finely chop the remaining Cloudy Bay clams, then mix with the puréed clam meat and set aside. In a pot make a roux by melting the butter and adding flour, stirring continuously for 5 minutes on a medium heat. Add the milk slowly, stirring continuously to avoid lumps. Then bring to the boil and gradually add the Simon Gault Home Cuisine fish stock, then the sherry. Cook for 10 minutes on low heat. In a separate pot heat the olive oil then add the onion and garlic and cook until very soft with no crunch, then add the nutmeg. Add this to the roux mixture and the Cloudy Bay clams. Bring to the boil, add the parsley and season to taste. If the chowder is too thick add more fish stock. Serve with a scoop of the mascarpone that is mixed together with Simon Gault Home Cuisine Indian seasoning.