Clam Chowder with Hamaguri Clams

Ingredients

• 25 Clams
• 1 medium Potato
• 1/3 Carrot
• 1 medium Onion
• 2 slice Bacon (5 x 10 cm)
• 20 grams Butter
• 200 ml Milk
• 20 grams White flour
• 200 ml Water
• 1 Salt and pepper
• 100 ml Sake (to steam the clams)

Instructions

1. Desalinate the clams in water and rub the shells together.
2. Steam in sake.
3. Once the clams from Step 1 have been steamed, remove the meat from the shells and place in the sake.
4. Microwave the butter for 40 seconds until melted.
5. Gradually add the flour while continuously stirring.
6. Warm up the milk and gradually pour into Step 3.
7. Mix it all together.
8. Chop the veggies into 1 cm cubes.
9. Cut the bacon to match the size of the vegetables.
10. Put the vegetables, bacon, and 1 cup of water into a pot and boil until the vegetables are tender.
11. Once tender, add the clams from Step 2 and the white sauce from Step 4.
12. Season with salt and pepper and let it simmer over low heat for 5 minutes.