Clam Chowder with Hamaguri Clams

Clam Chowder with Hamaguri Clams

You don't need to use consommé soup stock for this since the broth from the clams is flavorful enough.
This recipe includes lots of veggies to make a chunky soup...

Ingredients: 2 servings

25 (more than 20 is fine)
1 medium
1 medium
Bacon (5 x 10 cm)
2 slices
20 g
1 cup (200 ml)
White flour
20 g
1 cup
Salt and pepper
to taste
Sake (to steam the clams)
1/2 cup


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

Story Behind this Recipe

I made this for my son's okuizome (weaning ceremony) since I had some leftover clams.