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クラムチャウダー|食事処さくらさんのレシピ書き起こし

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材料

  • spinach : 1 pack
  • 玉ねぎ : 1/2個
  • ベーコン : 60g
  • むきアサリ : 60g
  • バター : 15g
  • 小麦粉 : 15g
  • 白ワイン : 50mL
  • (A) water : 200mL
  • (A) Milk : 300mL
  • (A) Consomme : 小さじ1
  • (A) sugar : 小さじ1/2
  • とろけるチーズ : 適量
  • コショウ : 適量

所要時間

25分

手順

  1. 1) make preparations 00:20

    Make several cuts in the spinach to separate the stems.
    Cut into 1-2 cm wide pieces, put in a salad spinner, and wash under running water.
    After that, add enough water to cover the spinach and soak for about 5 minutes, then drain with a salad spinner.
    Cut off the core of the onion and cut into cubes.
    Cut the bacon into cubes about the same size as the onion.

  2. 2) Make a base for the white sauce 04:25

    Put (A) in a bowl and mix.

  3. 3) heat the ingredients together 05:26

    Add oil (not listed) to a frying pan, add bacon, and heat over low heat.
    Once the bacon is browned, add the onions and clams and fry.
    When the onions become translucent, add butter and white wine, and boil down the white wine to remove the acidity.
    Turn off the heat, add the flour and mix everything together.
    When the flour is spread all over, put it on low heat and add 2 little by little while mixing.
    Lower the heat to medium low and add the spinach when it comes to a boil.
    Heat while mixing the whole, and when it boils again, reduce the heat and simmer for 5 minutes.
    Turn off the heat, add melted cheese and pepper, mix the whole and it's done.

Point

・Ingredients can be substituted with your favorite ones.
・After washing the spinach, soak it in water for about 5 minutes to remove the lye and grassy smell.
・For shelled clams, use frozen ones (you can use them frozen without thawing).
・In step 3, when simmering on low heat for 5 minutes, it is easy to burn, so it is good to stir occasionally while simmering.

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