Ingredients
Onions, flour, potatoes, clam juice, boxed chicken broth, heavy cream, 2 cans of chopped clam, half a can of whole babely clam, and shrimp.
Method:
1. A medium-sized onion, preferably yellow onion, diced (blanch in boiling water for 10 seconds with the skin on, and then rinse. It will not bleed without wearing swimming goggles. tears). Sauté the onion in 2Tsp butter until fragrant, add 1 bay leaf, 1/2tsp thyme; the onion should be translucent. I read the recipe this time and it was a bit over-fried.
2. Add 1Tsp flour and fry together. In this step, because I used milk instead of heavy cream later, I added about 2-3Tsp here to achieve a similar consistency.
3. 2 cups of diced potatoes. Today I used small red potatoes, which worked well; I also added a little celery. Add to the pot and stir-fry together, add 3 cups of clam juice/fish stock/chicken stock broth. I used 1 1/2 cup clam juice (from the can), 1 1/2 cup boxed chicken stock.
4. Cook until it is about to boil, turn down the heat and wait until the potatoes are soft. The book says it takes about 12 minutes. I cut the potatoes smaller, so they are ready quickly. Remove bay leaves.
5. Add clams. The recipe is 1 cup, I added 2 cans of chopped clam, half a can of whole babely clam, and a small pile of hand-peeled shrimps cut in half (I like to handle the shrimps this way to ensure that the dirt is removed, and the final result is better) It will be rolled up like Langweixian) This exceeds the amount of the recipe. . . But it tastes more satisfying~
6. Add 1 cup of heavy cream. Since the book is very thick and there are still many recipes to try, and the fat cannot grow too fast, I used 2 cups of 2% milk instead. . The taste may be affected, but that's about it.
7. Cook over medium heat and simmer for 5 minutes. Do not let the soup boil. Add 1Tsp of chopped parsley (cilantro is cilantro, parsley is a similar thing). There was no fresh parsley at home, so I added 1/2Tsp of chopped dry parsley instead (it seemed a bit too much).
Then it will be fine