Hi, I’m Francis,
the host of this show "Cooking with Dog."
Today, we will be making delicious Clam Chowder with seasonal clams and lots of vegetables.
To help de-sand, allow the clams to sit in about 3 percent salt water for 2 hours.
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.
Place the clams in a pot.
Add the white wine or sake
and 200ml of water.
Cover and bring it to a boil on medium heat.
Boil the clams until all the shells are open.
Then, strain them with a mesh strainer
covered with a paper towel.
Reserve the broth and place the clams onto a plate.
To help avoid drying, cover the plate with plastic wrap.
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.
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.
Thoroughly stir-fry the vegetables
but be careful not to burn them.
Then, reduce the heat to low.
And add the cake flour or all purpose flour.
Stir-fry until the flour is combined.
Now, pour in the clam broth.
And add the bay leaf.
Turn up the heat
and thoroughly mix from the bottom.
Cover and simmer for 5 to 6 minutes.
When the broth thickens,
it will easily burn so occasionally stir the ingredients.
Now, add the cabbage leaves
and submerge them in the broth.
Cover and boil for 5 more minutes
until the cabbage softens.
Mmmmm. It looks so delicious, doesn’t it?
Pour in the milk.
And add the salt
and black pepper.
Heat the ingredients and mix again.
Now, remove the bay leaf.
Add the clams
and the butter.
When the clams warm up, turn off the burner.
Ladle the clam chowder into a bowl.
Finally, sprinkle on the parsley leaves.
This clam chowder has a relatively fluid consistency,
giving it a light taste.
Adding a small amount of butter at the last moment
will brings out the aroma and the flavor.
The savory umami of the clams and vegetables brings out the flavor of the broth. Delicious!
Boil the potato until slightly crumbly
so that the soup will be smooth and delicious.
Good luck in the kitchen!