Clam Chowder
Thick and rich chowder, the perfect accompaniment to rice or bread rolls.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Purge and clean the clams well, make sure no sand remains. Place into a pot, add in white wine and boil.
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Chop the potato, onion and celery up into 1 cm (0.4 in.) cubes. Finely chop up the garlic.
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Melt butter in a pot and saute (2) until soft and transparent. Add in the flour and continue to saute until the powder has dissolved. Slowly pour in the milk a little at a time while stirring to thicken the soup.
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Add in the clams and simmer for 2-3 minutes. Season with (A), pour in the fresh cream, serve in a bowl and garnish with parsley.
Cooking Basics
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Even if the package says `pre-purged’, it is a good idea to purge shellfish one more time to be on the cautious side. For this it is important to mimic the environment the shellfish lived in as closely as is possible. Place Manila（asari) clams in a salt solution (about 2%; at 3% a salty taste many remain) slightly weaker than sea water, and place shijimi (tiny fresh water clams) in fresh water. Place both types of shellfish in a large tub and spread them out, fill to the top with either the salt solution or fresh water. Since a dark place facilitates sand purging, cover the tub with a newspaper and leave for at least 30 to 60 minutes. During the summer months, place in a refrigerator to ensure freshness.
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