Boston Clam Chowder

December 05, 2020 / by Junko


In this episode, we had Kei make clam chowder. Originally from the US, there are 2 types; a tomato-based New York (or Manhattan) clam chowder and a milk-based Boston clam chowder and this time, we challenged to make the white Boston clam chowder!

[ Ingredients ]
1 can (180g) boiled clams (separate the broth and clams. Use 40g of clams)
30g bacon (block)
1 piece garlic
1/3 onion
1/2 celery
1 potato
1/2 tsp drying time
1/2 tbsp butter
1 tbsp flour
1/2 to 1 consomme cube
100ml water
50ml white wine
200ml milk
1 bay leaf
salt and pepper
parsley (for decoration)
2 boule, campagne, etc. (round bread)





There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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