Clam Soup About 3~4 people

Ingredients                     

Bacon 200g, cut into 2cm strips

2 tbsp cream                       

Medium-sized onion One, diced, 4 potatoes, peeled, cut into 1cm block water to avoid discoloration

2 celery, diced, bay leaf 2 pieces

Water 250cc

clams 500g

Milk 950ml, fresh cream 250cc.

Seasoning with salt and pepper

步驟

洋蔥一顆(切小塊)，西洋芹兩條(切小塊)，馬鈴薯4顆(切小塊，泡水避免氧化)

培根 200g(切成條狀，小火慢煎五分鐘直到酥脆撈起培根)

奶油一大匙，加入洋蔥、芹菜炒約五分鐘，加入鹽、胡椒，新鮮蛤蜊 500g

水 250g，悶煮約五分鐘直到蛤蜊打開

加入馬鈴薯，牛奶 950ml，月桂葉 2片，悶煮約十五分鐘直到馬鈴薯變軟

將湯料取出過濾，將蛤蜊去殼加入湯料，用均質機

加入鮮奶油 250ml 小火煮滾

撒上煎好脆脆的培根

step

onion 1pc (chopped)，celery 2 stalks(chopped)，potatoes 4pc(chopped，soak them to avoid discolor)

Bacon 200g(cut into strips，pan fry the bacon in low heat until crispy)

butter 1Tbsp，stir the onion and celery for 5 minutes，Add salt and pepper，fresh clams

water 250g，cover and cook for 5 mins until the clams open.
Adding potatoes，milk 950ml，bay leaf 2pc，cover and cook for 15 mins until the Potatoes soften.

sieve the soup，add the meat of clams，use blender

add heavy cream heat until simmer

sprinkle some crispy bacon

秘訣

煎培根時加一點水避免噴油

蛤蜊一打開就挑起避免過老

均質機讓湯更濃郁滑順

論

西洋芹 全聯可以買到

月桂葉 百貨公司的超市或者是到食品烘培材料行購買

個人推薦:蛤蜊濃湯最適合配著麵包一起吃!

看起來很難~但實際是不會的喔!!

注意

喝湯時小心燙口

拿鍋子時要小心燙手

這系列還滿意嗎??

滿意可以按個GP哦!!

想繼續知道更多食譜可以按個訂閱