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クラムチャウダー（あさりのクラムチャウダー）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

potatoes : 1 piece (150g)
玉ねぎ : 70g
牛乳 : 200cc
水 : 200cc
生クリーム : 200cc
あさり水煮缶 : 1缶(130g)
バター : 10g
薄力粉 : 小さじ2
顆粒コンソメ : 小さじ1
塩 : 小さじ1/3
黒胡椒 : 適量
パセリ : 適量

Time required

30minutes

Procedure

1) prepare 02:12
Peel the potatoes and remove the sprouts.
Cut into 1cm squares.
Lightly wash the potatoes.
Chop the onion.
2) simmer 03:29
Put water, milk, and 1 in a pot and heat over medium heat.
Mix butter and cake flour to make a beurre manié.
Once boiling, cover and simmer over medium-low to low heat for 10 minutes.
Crush potatoes.
Add the boiled clams and fresh cream and bring to a boil.
Once boiling, add the beurre manié.
Add consomme granules and simmer over medium-low heat for about 5 minutes.
Add salt, bring to a boil and turn off the heat.
Arrange on a serving plate, sprinkle with black pepper and parsley to finish.

Point

・Once you put the ingredients in, be careful not to boil over.
・Butter should be returned to room temperature.
・By adding beurre manié, it becomes thicker and richer.
・When making the beurre manié, mix well until the powderiness disappears.
・Add the juice of the clams boiled in water.
・Taste before adding the final salt in step 2 and adjust the strength of the flavor.