[Unit Project 2] How to make clam Chowder

 What do you eat for Christmas? Every year, my family eats clam chowder at Christmas. That's because it's my father's favorite dish. My mother always makes it. But this year, I tried it. This recipe is different from the one my mother usually makes. I'm a competitive person, so if I was going to make it, I wanted to surpass my mother's recipe. I don't usually cook, so I had a hard time cutting the vegetables. It tasted good, but I still wanted to eat my mother's version. Also, my father said it was delicious, but I think it looked more delicious when I ate my mother's version. It's frustrating, but I also like my mother's clam chowder, so I'll ask my mother to make it again next year.

You will need:

1 kitchen knife

1 large pot

1 lid

1 spatula

1 large measuring cup

1 small measuring cup

1 spoon for mixing

1 handy chopper

1 bowl

1 ladle

4 flat soup plate

Ingredient: 

Clams(frozen)  150g

Potatoes(medium)  2pieces

Carrot  1piece

Onion  1piece

Bacon  80g

(seasonings)

Butter  10g

Garlic(tube)  5cm

Water  200ml

Milk  400ml

Flour  1tablespoon

Consome  1.5cube

Grated cheese  1.5tabletspoon

Salt and pepper  a little

Procedures:

1. Cut the peeled potatoes  into 1cm cubes, the carrots and onions into 5mm cubes, finely chop the onions using a handheld chopper  and the bacon into 1cm widths(①)

    2. Add①, the garlic, and butter to a pot and fry over high heat.

3. When the onions start to become transparent, add water, cover with lid, and when it start boil, reduce the heat to medium low and simmer for 10 minutes.

    4. Measure 400ml of milk into a large measuring cup, add 1 tablespoon of flour (measured into a small measuring cup) and mix with a spoon.

    5. After simmering for 10 minutes, turn off the heat, add the clams, consommé, and milk with 1 tablespoon of flour dissolved in it, and heat again over medium high heat.

6. When it start to boil, add grated cheese and salt and pepper to taste and turn off heat.

     7. serve on a plate, sprinkle with parsley if desired.

I think the key to my clam chowder recipe is the powdered cheese. I think adding the powdered cheese helps you taste the milk more. I also recommend cutting the ingredients as large as possible. That way the flavor of the clam chowder will soak into the ingredients and make them taste even better. I think you can all try making your own version. Please give it a try!