1.
Place the clams in light salt water for about 3 hours and wait for sand to spit.
Putting clams in sea water has the best effect. There is no sea water in the home, which can be replaced by dilute salt water. What the Internet says about dripping oil or stirring clams to discharge sand is wrong: dripping oil will reduce the oxygen content in the water, making the clams breathless and speeding up death; stirring makes the clams frightened, making it more difficult to discharge sand.
2. The clams are boiled in a pot under water, and they are picked up when the shells are opened.
3. Save a few without shelling, and remove the clam meat from the others. Strain the soup and place it in a large bowl for later use.
4. Put 30g butter in a pot and slowly melt it over low heat.
5. Then add 300g of milk, stir well and turn off the heat.
6.
Sprinkle flour in small amounts several times. After mixing evenly without particles, turn on a small fire and heat while stirring.
When mixing flour, use egg custard, just like making a cake, it can be mixed more quickly and evenly.
7. Cook until a thick paste and serve.
8. Cut celery into sections, onion into slices, peel carrots and potatoes and cut into hob pieces.
9. Heat the oil in a pan and add the onion and stir fry.
10. The onion is slightly softened and fry it fragrant, then add potatoes and carrots and stir fry for about 2 minutes
11. Pour into the clam soup in step 3. Don't pour the clam soup right away. There will be some sediment at the bottom to prevent it from being poured into the pot.
12. Add celery and cook over high heat.
13.
Add the milk sauce after boiling. Stir quickly and mix well, then add 2 tablespoons of white wine and 2 teaspoons of salt and simmer over low heat.
If white wine is not available, 1 tablespoon of cooking wine can be used instead.
14. Cook until the soup is thick and the potatoes are soft, then add the clam meat.
15. Put it in a soup bowl, and use shelled clams on the surface to decorate.
Tips:Some friends may think that this kind of milk-flavored dishes is a bit sweet, and they will get tired after two bites. But this thick soup uses clams boiled soup as the soup base, it tastes very delicious. If it is paired with bread, stomata-soaked bread, waxy potatoes, fragrant parsley, delicious clams, and carrots fragrant with fruits and vegetables, all together!
