Clam chowder

ハマグリクラムチャウダー

Ingredient

clams
1㎏
potatoes (May queen)(diced 3cm and boiled)
2pcs
Milk
300㏄
Fresh cream
100㏄
Broccoli (lightly boiled)
6pcs
Butter
as appropriate
White wine
as appropriate
thyme
6pcs

A

carrot
1pce (diced 3cm)
onion
1pce (diced 3cm)
celery
3pcs (diced 3cm)
  • 1

    Put A into UNILLOY 22cm casserole and heat over. Add butter and stir-fry slowly. (Until heated pass through)
  • 2

    Add thyme, clams and white wine, steam with the lid until clams open.
  • 3

    Add milk and heat as not to boil up.
  • 4

    Add potatoes and warm.
  • 5

    Add fresh cream to finish with broccoli as garnish.

このレシピのカテゴリー

Takeshi Akiyama

Takeshi Akiyama – Profile

After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.