Clam Chowder with Bacon. Adding an extra savoury kick!
Fews strips of bacon
1 packet frozen Cooked Okaido Razor Clam Meat or fresh clams
1 large carrot (diced)
3 stalks Celery (diced)
2 large potatoes (cubed)
1 big sweet onion (chopped)
2 tablespoons unsalted butter
3 tablespoons cream
3 bowls chicken broth
2 tablespoons Sherry Cooking Wine
Half cup all purpose flour
2 teaspoon sea salt
Grounded pepper to taste
Defroze razor clam meat.
If you are using fresh clams. you will need to boil them first. Deshelled and keep the meat for this soup.
Remove the razor clam intestinal tract.
Quick rinse the meat.
Marinate the razor clams with a tablespoon of Superior Light Soy Sauce and set aside.
In a large sauce pan, add one tablespoon of unsalted butter and stir fry the chopped sweet onions till fragrant.
Add the bacon and cook until the bacon renders its fat and vegetables are good and soft for about 10 to 12 minutes.
Dust the vegetables with all purpose flour and stir to coat everything well.
Pour in the chicken broth and Sherry cooking wine and bring to a boil.
Add the razor clams, the cream and the cubed potatoes, bring to a boil and boil hard for about 10 minutes until the potatoes break down (this will also help to thicken the soup and give a nice texture).
Season with salt and pepper.
Garnished the clam chowder soup with chopped scallions (optional)
You will notice that the soup will thickened after a while if not served immediately.
Suggest you add some extra chicken broth before heating the soup. Stir slowly over low fire to prevent the soup from burning.
For more Western Soup Menu, click here for some ideas.