Clam Chowder with Hamaguri Clams
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
Open in Cookpad AppCooking Instructions
- 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.
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