Clam Chowder
Ingredients: Clams in the shell, White Wine or Sake, Water, Onion, Carrot · 30 min cook time · 240kcal · $16.50
Ingredients
250g Clams in the shell, 50ml White Wine or Sake, 200ml Water, 100g Onion, 60g Carrot, 100g Potato, 100g Cabbage Leaves, 1clove Garlic Clove, 30g Slab Bacon, 1tbsp Cake Flour or All Purpose Flour, 1tbsp Olive Oil, 1leaf Bay Leaf, 300ml Milk, 0.5tsp Salt, 1pinch Black Pepper, 0.5tbsp Butter, 1pinch Parsley Leaves
Instructions
1. Allow the clams to sit in about 3 percent salt water for 2 hours to de-sand.
2. Scrub the shells in water, then rinse them under running water.
3. Place the clams in a pot, add the white wine or sake and 200ml of water, cover, and bring to a boil on medium heat.
4. Boil the clams until all the shells are open.
5. Strain them with a mesh strainer covered with a paper towel and reserve the broth. Set the clams aside.
6. In a pot, place chopped garlic and slab bacon, pour in olive oil, and stir-fry the ingredients.
7. When the aroma grows stronger, add the onion, carrot, and potato and stir-fry.
8. Reduce the heat to low, add cake flour or all-purpose flour, and stir-fry until combined.
9. Pour in the clam broth and add a bay leaf, turn up the heat, stir thoroughly, cover, and simmer for 5 to 6 minutes.
10. Add the cabbage leaves, submerge them in the broth, cover, and boil for 5 more minutes until the cabbage softens.
11. Pour in the milk, add salt and black pepper, heat the ingredients, and mix again.
12. Remove the bay leaf, add the reserved clams and butter, and stir until the clams warm up.
13. Ladle the clam chowder into a bowl and sprinkle on parsley leaves.
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