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| ヤマザキビスケット ルヴァンクラッカー / 雪印クリームチーズ |
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上は今度作る予定のボルシチの素と今度乗せる予定のアンチョビ・フィレです。
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20260208 13:32 文章を直しました。
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Since it's Sunday, I'm writing something lighthearted.
Shellfish prices are high in Japan, but at my local supermarket, they sell peeled clams for about 170 yen per pack.
There were quite a few in the pack, so I bought two and made clam chowder last night.
The photo shows a can of Campbell's clam chowder.
Campbell's cans aren't just for clam chowder; they also make corn potage and minestrone.
The design looks familiar, and it's a can familiar from Andy Warhol's work.
It contains concentrated soup paste, so you buy the soup ingredients separately, chop them up, put them in, and simmer it on the stove for about 30 minutes, and it's incredibly delicious.
Campbell's official website
https://campbellsoup.co.jp/
Normally, when making clam chowder, you make a white sauce in a frying pan or pot using milk, butter, flour, and solid consommé.
When I do that, I use a very easy recipe.
Gratin Doria ⭐️ Easy White Sauce
Ayamen Taiko
https://cookpad.com/jp/recipes/18263321
The reason I used Campbell's canned clam chowder was because it suddenly turned cold again in February, and I wanted to reheat clam chowder on the stove and eat it on a cold morning in my still dim kitchen.
Yesterday, I found Brussels sprouts (about 300 yen including tax) and rapeseed blossoms (about 300 yen including tax) at the supermarket, so I decided to add them to the clam chowder too.
Ingredients
Seasonal vegetables (February Brussels sprouts, February rapeseed blossoms)
1 carrot
1 fist-sized potato
1 fist-sized onion
300ml milk
1 can Campbell's clam chowder soup
1 bag chicken thighs or chikuwa fish cakes
1 teaspoon salt (optional)
Black pepper to taste
Water (if needed)
You can also add boiled or fresh mushrooms if you like, but be aware that this will make the soup a little greasy, so if you don't like that, be careful.
Equipment
Pot 12.5 cm deep and 13 cm wide (diameter)
Wooden spatula
For the pot, I use what's commonly called a “zundou” pot, as shown in the photo below. It's the kind you'd expect to see in a restaurant kitchen.
I consider this a medium size. I also have a long “zundou” pot, but I hardly use it anymore.
You can find these “zundou” pots at home improvement stores for around ¥800 to ¥1300.
If you want one, look for something in that price range at a home improvement store or on Amazon.
How to make it
1 Finely chop the onion, carrot, and potato into large squares. Aim for a size that will retain its shape when simmered. Chop slowly.
2 Coat the “zundou” with oil, place it over high heat, add the vegetables from step 1, and stir-fry with a bamboo spatula. When the onion becomes translucent, turn off the heat.
3. Open the Campbell's can and spoon the contents into the pot.
(This step is basically unnecessary if using homemade white sauce.)
4. Reduce heat to medium and add 1/3 of the 300 ml of milk indicated on the back of the can at a time, mixing the concentrated paste and milk with a bamboo spatula each time.
5. Once all the milk has been added, add the seasonal vegetables.
6. Taste and adjust the thickness with the remaining milk. If there is no milk left, dilute with water only, as the flavor and richness are sufficient.
*The thickness will vary each time depending on the type of vegetables used and the temperature in the kitchen.
7. Simmer on low heat for about 30 minutes until done (do not leave the stove unattended).
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| Yamazaki Biscuit Levain Cracker / Snow Brand Cream Cheese |
Lately, I've been pairing this breakfast with drip coffee.
It's easy to eat and nutritious, and combined with lemon water and unsalted tomato juice, I feel pretty good.
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Above is the borscht mix I plan to make next time and the anchovy fillets I plan to add next time.
Simply cooking unfamiliar dishes from unfamiliar countries in your kitchen lets you travel the world.
Our room is an airplane, a train, and 1CABIN.
We can go anywhere.
Well then, have a wonderful Sunday.
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