Clam Chowder

Chowder
Although it is not clear as to where the dish or term "chowder" originated from, it is a dish that combines features of both soups and stews.

Traditionally, chowder has used cream as its base. With the transition to using milk, the richness of chowders derived from fat can be varied according to an individual's dietary requirements.

Ingredient
200g clams
1 potato
2 pcs bacon
1/4 onion
4 tbsp flour
3 cup soup stock
1/2 cup milk
1 little chopped parsley

Seasoning
3/4 tsp salt
1/4 tsp pepper

Method
1. Cook clams in 2 cup of water, remove meat, keep the soup for later use.

2. Cook potato into soft, peerl and dice it, shred bacon, chop onion

3. Stir fry bacon and onion with 3 tbsp oil, add flour, stir-fry until brown.

4. Add clam soup, soup stock and potato, cook for 3-5 mins, season with salt and pepper.

5. Return clam meat to chowder, mix evenly with milk, remove to soup bowl.

6. You may sprinkle with some chopped parsley on top if desire.