Clam Chowder (Winter Soup with Seasonal Clams and Vegetables)
https://cookingwithdog.com/recipe/clam-chowder/
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
  • 250 g Clamsin the shell
  • 50 ml White Wineor sake
  • 200 ml Water
  • 100 g Onionscut into 1cm/0.4″ cubes
  • 60 g Carrotscut into slightly smaller than 1cm/0.4″ cubes
  • 100 g Potatoescut into 1cm/0.4″ cubes
  • 100 g Cabbage Leavescut into 2x2cm/0.8″x0.8″ pieces
  • 1 Garlic Clovecoarsely chopped
  • 30 g Slab Baconcut 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
Instructions
  1. To help de-sand, allow the clams to sit in about 3 percent salt water for 2 hours.
    		 To help de-sand, allow the clams to sit in about 3 percent salt water for 2 hours.
  2. 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.
    		 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.
  3. Place the clams in a pot. Add the white wine or sake and 200ml (6.8 fl oz) of water.
    		 Place the clams in a pot. Add the white wine or sake and 200ml (6.8 fl oz) of water.
  4. Cover and bring it to a boil on medium heat.
    		 Cover and bring it to a boil on medium heat.
  5. Boil the clams until all the shells are open.
    		 Boil the clams until all the shells are open.
  6. Then, strain them with a mesh strainer covered with a paper towel.
    		 Then, strain them with a mesh strainer covered with a paper towel.
  7. Reserve the broth and place the clams onto a plate. To help avoid drying, cover the plate with plastic wrap.
    		 Reserve the broth and place the clams onto a plate. To help avoid drying, cover the plate with plastic wrap.
  8. 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.
    		 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.
  9. 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.
    		 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.
  10. Thoroughly stir-fry the vegetables but be careful not to burn them.
    		 Thoroughly stir-fry the vegetables but be careful not to burn them.
  11. Then, reduce the heat to low. And add the cake flour or all purpose flour. Stir-fry until the flour is combined.
    		 Then, reduce the heat to low. And add the cake flour or all purpose flour. Stir-fry until the flour is combined.
  12. Now, pour in the clam broth. And add the bay leaf.
    		 Now, pour in the clam broth. And add the bay leaf.
  13. Turn up the heat and thoroughly mix from the bottom.
    		 Turn up the heat and thoroughly mix from the bottom.
  14. Cover and simmer for 5 to 6 minutes.
    		 Cover and simmer for 5 to 6 minutes.
  15. When the broth thickens, it will easily burn so occasionally stir the ingredients.
    		 When the broth thickens, it will easily burn so occasionally stir the ingredients.
  16. Now, add the cabbage leaves and submerge them in the broth.
    		 Now, add the cabbage leaves and submerge them in the broth.
  17. Cover and boil for 5 more minutes until the cabbage softens.
    		 Cover and boil for 5 more minutes until the cabbage softens.
  18. Pour in the milk. And add the salt and black pepper.
    		 Pour in the milk. And add the salt and black pepper.
  19. Heat the ingredients and mix again. Now, remove the bay leaf.
    		 Heat the ingredients and mix again. Now, remove the bay leaf.
  20. Add the clams and the butter. When the clams warm up, turn off the burner.
    		 Add the clams and the butter. When the clams warm up, turn off the burner.
  21. Ladle the clam chowder into a bowl.
    		 Ladle the clam chowder into a bowl.
  22. Finally, sprinkle on the parsley leaves.
    		 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.