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Japanese Clam Chowder
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3/4 lb (400g) clam
3 strips bacon
1 1/2 med. potato
1/2 (80g) carrot
3 1/2 oz. (100g)mushroom (sliced)
2 oz. (60g)green peas
Sauce-
2 Tbls. butter
3 Tbls. flour
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. Pepper
1 Tbls. cooking oil
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1. Wash clam well. Place in a pot and add 2 1/2 cups of water. Cover the pot and heat at high heat till clams open up. Remove clam meat from shell.
2. Cut the bacon into 1/4 inch pieces. Peel potato and cut into 3/4 inch squares. Cut carrots into 1/2 inch thick chunks.
3. Heat the pot with 1 Tbls. oil. Cook bacon, potato, carrots for 3-5 minutes then pour into clam soup. Cover and cook at low to medium heat for 15 minutes. Using another pan, cook sauce by first melting butter and add flour. Cook at low heat (make sure it does not brown). Then add milk, salt, and pepper. Cook till smooth texture.
4. Add above sauce to the clam soup. Then add mushroom, green peas, and clams. Bring to boil once and serve.
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Preparation Time: |
Serves: 3 |
| Recipe Origin: Japan |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 24722 times. |
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