絶品！クラムチャウダーの作り方・プロが教える至高のレシピ【スープ・ポタージュ】

Peel the carrot and slice it vertically, then cut it into 5mm cubes.

Remove the core from the onion and cut it into 5mm cubes.

Cut the bacon into 5mm cubes.

In a pot over medium heat, add 2 tbsp salad oil and sauté the onion until soft.

Add the carrot and sauté until cooked through.

Add 2 pinches (2g) of salt and 2 pinches (2g) of sugar.

Add the bacon and sauté further.

Add the clams and cover the pot to cook through.

In a separate pot over low heat, melt 1 tbsp butter without burning it.

Add 2 tbsp all-purpose flour and mix until no lumps remain.

In another small pot, heat 500ml milk over high heat until boiling, then remove from heat.

Add 1 tbsp consomme and 1 pinch (1g) of salt to the milk.

Gradually add the warm milk to the flour mixture while stirring to avoid lumps, stopping just before boiling.

Combine the sautéed ingredients with the milk mixture and heat through over medium heat.

Serve garnished with parsley.

Equipment Needed

Spice Level: