Clam Chowder
Ingredients:
|
300g |
|
1/2 piece |
|
1/3 piece |
|
2 pieces |
|
40g |
|
50ml |
|
30ml |
|
1 tbsp |
|
1 piece |
|
500ml |
|
100ml |
|
|
|
Cooking Method:
- Soak the clam in salt water and remove each clam one at a time and brush off any remaining hairs and sand and set aside in a dry bowl.
- Dice the onions, carrots, potatoes and bacon.
- Add the white wine and water in your Flower Casserole. Add the clams and cover with lid over medium heat. When the clams’ mouths are opened, take them out and remove the shell. Set aside.
- Heat the vegetable oil in your casserole. Add onions, carrots, bacon and fry over medium heat. Stir fry onions until transparent, turn to low heat and add the flour. Stir-fry until there are no more ashiness.
- Add the fried onions, carrot and bacon to the soup. Mix well by adding consomme and milk and cook for 7 minutes over medium heat.
- Add the potatoes. Keep stirring and cook for 7-8 minutes.
- Add the cream and clams and simmer for about 5 minutes. Add salt and pepper
- Sprinkle with finely chopped parsley and serve hot.
