We are making delicious Clam Chowder with seasonal clams and lots of vegetables. The savory umami of the clams and vegetables brings out the flavor of the broth. Delicious!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for removing sands from clams is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
250 g Clams in the shell 50 ml White Wine or sake 200 ml Water 100 g Onions cut into 1cm/0.4" cubes 60 g Carrots cut into slightly smaller than 1cm/0.4" cubes 100 g Potatoes cut into 1cm/0.4" cubes 100 g Cabbage Leaves cut into 2x2cm/0.8"x0.8" pieces 1 Garlic Clove coarsely chopped 30 g Slab Bacon cut into 1cm/0.4" cubes 1 tbsp Cake Flour or All Purpose Flour 1 tbsp Olive Oil 1 Bay Leaf 300 ml Milk 1/2 tsp Salt Black Pepper 1/2 tbsp Butter Parsley Leaves
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- To help de-sand, allow the clams to sit in about 3 percent salt water for 2 hours.
- First, let’s cook the clams. Place the clams into a bowl and scrub the shells in water, removing the sands. Then, rinse them under running water.
- Place the clams in a pot. Add the white wine or sake and 200ml (6.8 fl oz) of water.
- Cover and bring it to a boil on medium heat.
- Boil the clams until all the shells are open.
- Then, strain them with a mesh strainer covered with a paper towel.
- Reserve the broth and place the clams onto a plate. To help avoid drying, cover the plate with plastic wrap.
- Now, let’s make the clam chowder. In a pot, place the garlic and bacon. Pour in the olive oil. Turn on the burner and stir-fry the ingredients.
- When the aroma grows stronger, add the onion, carrot and potato. To help the vegetables cook evenly, the carrot is cut into slightly smaller pieces than the onion and potato.
- Thoroughly stir-fry the vegetables but be careful not to burn them.
- Then, reduce the heat to low. And add the cake flour or all purpose flour. Stir-fry until the flour is combined.
- Now, pour in the clam broth. And add the bay leaf.
- Turn up the heat and thoroughly mix from the bottom.
- Cover and simmer for 5 to 6 minutes.
- When the broth thickens, it will easily burn so occasionally stir the ingredients.
- Now, add the cabbage leaves and submerge them in the broth.
- Cover and boil for 5 more minutes until the cabbage softens.
- Pour in the milk. And add the salt and black pepper.
- Heat the ingredients and mix again. Now, remove the bay leaf.
- Add the clams and the butter. When the clams warm up, turn off the burner.
- Ladle the clam chowder into a bowl.
- Finally, sprinkle on the parsley leaves.
Recipe Notes
This clam chowder has a relatively fluid consistency, giving it a light taste.
Adding a small amount of butter at the last moment will bring out the aroma and the flavor.
Boil the potato until slightly crumbly so that the soup will be smooth and delicious.
