The method of mixing rice flour and milk directly instead of making roux is quite easy and it never make lump or separate! You must try!
Cook & Photograph by Keiko Onodera
・300 ml water
・350 g clams (shelled, soaked in water with salt to remove its sand)
・10 g butter
・1/3 carrot (cut into 1 cm cubes)
・1/2 onion (cut into 1 cm cubes)
・60 g bacon (cut into 1 cm cubes)
・4 cm celery (cut into 1 cm cubes)
・1 potatoes (cut into 1 cm cubes)
・1 bay leaf
・200 ml milk
・2 tbsp. rice flour
・some salt and pepper
・some parsley (chopped)
1. Put the clams and the water into a pot with a lid over medium heat. When it boils, shake the pot to cook evenly until clams open. Then, strain the juice with a fine chinois to divide from clam meat. Set aside.
2. Meanwhile, mix the milk and rice flour completely with whisk. Set aside.
3. Heat the butter in a saucepan and add onion, carrot, celery, bacon and potatoes. Then, add the clam juice and bay leaf, simmer for about 10 minutes.
4. Add the milk mixture and simmer until thicken. Adjust the taste with salt if needed, and sprinkle some pepper. Garnished with some parsley and serve it.