Clam Chowder Recipe (Winter Soup with Seasonal Clams and Vegetables) | Cooking with Dog

Allow the clams to sit in about 3 percent salt water for 2 hours to help de-sand them.

Scrub the shells of the clams in water to remove the sands, then rinse them under running water.

Place the clams in a pot and add white wine or sake and 200ml of water.

Cover the pot and bring it to a boil on medium heat.

Boil the clams until all the shells are open.

Strain the clams with a mesh strainer covered with a paper towel, reserving the broth and placing the clams onto a plate.

Cover the plate with plastic wrap to avoid drying the clams.

In a pot, place garlic and bacon, then pour in olive oil.

Turn on the burner and stir-fry the garlic and bacon until aromatic.

Add onion, carrot, and potato to the pot, cutting the carrot into slightly smaller pieces than the onion and potato for even cooking.

Thoroughly stir-fry the vegetables, being careful not to burn them.

Reduce the heat to low and add cake flour or all purpose flour, stirring until combined.

Pour in the clam broth and add the bay leaf, turning up the heat and mixing thoroughly from the bottom.

Cover the pot and simmer for 5 to 6 minutes, stirring occasionally to prevent burning as the broth thickens.

Add cabbage leaves and submerge them in the broth, covering and boiling for 5 more minutes until the cabbage softens.

Pour in the milk and add salt and black pepper, heating the ingredients and mixing again.

Remove the bay leaf from the pot.

Add the clams and butter, turning off the burner when the clams warm up.

Ladle the clam chowder into a bowl and sprinkle on parsley leaves.

Equipment Needed

Spice Level: