Clam Chowder

Clam chowder is a very popular soup in Japan. We usually use “asari” clam. Any shellfish are fine. After taking soup from them, please remove their shells and put the only fish part back in the soup.

Ingredients
Shellfish　　　　200g
Potato　　　　　100g
Onion　　　　　50g
Carrot　　　　　50g
Celery　　　　　25g
Bacon　　　　　50g
Butter　　　　　10g
Rice powder　　15g
Water　　　　　350㏄
Milk　　　　　　300㏄
Salt　　　　　　1.5g
Pepper

How to cook
1. Cut potato, onion, carrot, and celery into 7mm cubes. Cut bacon into 1cm cube.
2. Put shellfish and water in a pan. Cover the pan and heat. Stop heating when all the shellfish are cooked. Separate soup and shellfish. Remove shells.
3. In a same or different pan, cook butter and bacon. Add onion and celery. Stop heating when onion become transparent.
4. Put rice powder and mix. Cook for 1 minute.
5. Put soup back into the pan. Add carrot. Cover the pan and cook for 5 minutes.
6. Add potato and cook for 15 minutes at the low heat.
7. Add milk, fish part of the shellfish, salt, and some pepper. Let it boil and stop heating.