Sung Si-kyung's Clam Chowder

Cooking tips 💡

• Cut leftover sandwich bread from the freezer into squares and toast them in a pan with butter and olive oil over low heat to make croutons, which will double the flavor of the soup.
• When making a roux, if the heat is too high it will easily burn and turn brown, so be sure to stir gently over low heat to maintain a clean cream color.
• If you add the roux directly to the stew it will be difficult to dissolve, so the trick is to ladle some soup broth into the roux pan, dissolve it completely, and then mix it in.
• At the end, add 2-3 drops of fermented anchovy sauce to bring out a deep savory flavor that perfectly suits Korean tastes in a Western-style cream soup.

Recommended for 🙋

• ⭐Those looking for an elegant home party menu suitable for Christmas or special anniversaries.
• ⭐Those who want a deep, rich, authentic cream soup made from scratch instead of using store-bought soup powder.
• ⭐Those who enjoy dishes that harmoniously blend the refreshing taste of clams with the richness of cream.