About YUU日本語
Clam Chowder
Serves 2–3 · About 30 min
A white milk soup made with canned clams. No need to soak out sand, so it's easy even the first time.
① Cut the ingredients into 1 cm cubes→② Stir-fry in butter→③ Sprinkle in flour and stir-fry→④ Simmer in water and can liquid→⑤ Add milk and clams and heat
What to buy
Canned goods
Vegetables
Ham & bacon
Dairy
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How to make it
1
Cut the ingredients into 1 cm cubes
- Peel the onion and cut into 1 cm cubes
- Peel the potato, dig out the eyes (dents) with the corner of the knife, and cut into 1 cm cubes. Put them in a bowl of water after cutting
- Peel the carrot and cut into 7 mm cubes (a little smaller than the potato)
- Cut the bacon 1 cm wide. Do not open the can of clams yet
How to tell it's doneEverything is about the same size.
Be carefulMove the knife slowly. Curl in the fingertips of the hand holding the food, and don't point your fingertips toward the blade.
2
Stir-fry in butter
- Put 20 g butter in a pot and melt over medium-low heat
- Add the bacon, onion and carrot and stir-fry 2 minutes
- Drain the potatoes, add them, and stir-fry 2 more minutes
How to tell it's doneThe onion is see-through. Don't let it brown.
Be carefulButter burns black fast over high heat. Don't turn the heat up.
3
Sprinkle in flour and stir-fry
- Turn to low heat and sprinkle 2 tbsp flour all over
- Stir-fry for 1 minute, stirring from the bottom the whole time with a spatula
How to tell it's doneNo white flour is visible, and the ingredients are coated with butter and flour and look moist.
Be carefulIf the heat is high here, the flour burns. Keep it on low heat and don't stop stirring.
4
Simmer in water and can liquid
- Open the can of clams and put only the liquid in the pot (keep the clams on a small plate)
- Add 150 ml water a little at a time, mixing well each time. Also add 1 tsp consomme granules
- Turn to medium heat, and when it bubbles, turn to low heat. Put on the lid and simmer 8–10 minutes, stirring from the bottom now and then
How to tell it's doneA bamboo skewer goes in easily into the potatoes. The soup is a little thick.
Be carefulThe edge of the can is sharp. Open the lid slowly all the way and don't touch the edge.
5
Add milk and clams and heat
- Add 400 ml milk in 3 parts. Mix well from the bottom each time
- Add the clams and warm over low heat for 3–4 minutes
- Don't let it boil hard. It's OK when small bubbles appear at the edges
- Add a pinch of salt and a pinch of pepper and taste. If it's bland, add another pinch of salt. Serve in bowls and sprinkle with dried parsley if you have it
ReadySmall bubbles are coming up at the edges and it's steaming. The soup lightly coats the back of a spoon.
Be carefulIf milk boils, it can boil over or separate into curdled bits. The bottom also burns easily, so keep it on low heat and stir.
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🔪 Cutting & cooking tips
If it didn't work out
Lumps of flour formedYou added a lot of water at once. Press the lumps against the side of the pot with the spatula to crush them. Next time add the water a little at a time in step 4, mixing each time.
The soup separated into curdled bitsIt boiled after the milk was added. It still tastes fine to eat. Next time keep it on low heat in step 5 and stop when small bubbles appear at the edges.
The bottom burnedDon't scrape the burnt part; move only the top to bowls. Next time, once it thickens, stir from the bottom often.
Not thick enough, wateryThere wasn't enough flour in step 3, or it wasn't stir-fried enough. Simmer over low heat for 2–3 minutes, stirring, to thicken.
The clams are tough or shrankCanned clams are already cooked. Cooking them long makes them tough, so next time add them at the end and just warm them.
The flavor is weakWithout bacon, it often needs more salt. Add salt a pinch at a time, tasting each time.
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