With the Clams that we clammed from Cheung Sa, I have decided to make Clam Chowder with it!
Reason for making it was mainly because….I wanna make sure that they will be thoroughly cooked!
Andrew’s Recipe (Serve 5):
- 1 Whole Yellow Onion
- 2 Potatos (Baking Potato would be a good choice for its tenderness)
- +-5 Strip of bacon
- Whatever amount of clams
- +-1 Cup of heavy cream
- +- 1/2 can of Del Monte Creamed Corn
- 2 Celery Stalks
- Some Flour
- Some Butter
- Some Sea Salt and Freshly grinned Black&White Pepper
- Dice the onions, potatos, bacon
- Heat up the cooking pot with butter and brown the bacon until crispy
- Take out the bacon bits and remain the juice in the cooking pot
- cook the onions until it turn transparent, add a little salt and white pepper to it at this time.
- During the meantime, cook the clams on another pot until it cracks open. Because I want to take the shell out and would like to keep the clam juice, I boiled them for 15 mins.
- Do not drain the clam cooking stock. Take the clams out, discard the shell and keep the clam meat on a separate bowl.
- Cook the diced potato with the clam stock for 20 mins, you may want to make sure that there is no sand in the clam stock before doing so.
- Heat up the onion again, add heavy cream, the potatos with the clam juice, creamed corn, celery and flour (until desired thickness). Add salt to desire saltiness.
- Garnish the soup with the bacon bits, black pepper and some fresh green onion or chives!
Nice and filling :) The Cheung Sa Clams were outstanding too!