Clam Chowder with Hamaguri Clams

Name: Clam Chowder with Hamaguri Clams
Yield: 2 servings
Cuisine: American
Ingredients: 25 Clams; 1 medium Potato; 1/3 Carrot; 1 medium Onion; 2 slice Bacon (5 x 10 cm); 20 grams Butter; 200 ml Milk; 20 grams White flour; 200 ml Water; 1 Salt and pepper; 100 ml Sake (to steam the clams)

cookpad.japan @cookpad_jp

I made this for my son's okuizome (weaning ceremony) since I had some leftover clams.

Don't be impatient when adding the flour; take your time and add it gradually.
If you like a thicker flavor, increase the amount of flour and butter (make sure the butter and flour are the same amount). Or, if you like a lighter taste, add some water or milk at the end to thin it out.
The pepper helps bring out the flavors making it delicious. Recipe by Nikoru mama

I made this for my son's okuizome (weaning ceremony) since I had some leftover clams.

cookpad.japan @cookpad_jp

I made this for my son's okuizome (weaning ceremony) since I had some leftover clams.

Saved

Ingredients

2 servings

25Clams
1 mediumPotato
1/3Carrot
1 mediumOnion
2 sliceBacon (5 x 10 cm)
20 gramsButter
200 mlMilk
20 gramsWhite flour
200 mlWater
1Salt and pepper
100 mlSake (to steam the clams)

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Steps

1

Desalinate the clams in water and rub the shells together. Steam in sake.
2

Once the clams from Step 1 have been steamed, remove the meat from the shells and place in the sake.
3

Microwave the butter for 40 seconds until melted. Gradually add the flour while continuously stirring.
4

Warm up the milk and gradually pour into Step 3. Mix it all together.
5

Chop the veggies into 1 cm cubes. Cut the bacon to match the size of the vegetables.
6

Put the vegetables, bacon, and 1 cup of water into a pot and boil until the vegetables are tender.
7

Once tender, add the clams from Step 2 and the white sauce from Step 4. Season with salt and pepper and let it simmer over low heat for 5 minutes.