"Potato & Clam Cream Soup"

Directions for Clam Broth

Boil the water and put cleaned clams in, then followed by thyme and bay leaves. After boiling the water with clams for 2 minutes, separate the broth and the clams. Set both aside.

Preparations for Potatoes

• Wash and evenly dice potatoes without peeling off the skin. Wash twice to clean off the sap.
• Put the diced potatoes in a microwavable container, pour in a little water and cover it with a clear plastic wrap. Pierce a hole in the middle of the wrap and microwave it for 3 minutes. Set aside.

Directions

• Put the olive oil into a soup pot with a medium heat to fry the bacons. Fry the bacons until they fragrant and become golden brown. Add the onions and fry them until they become clear and soft.
• Pour in the white wine and stir for 30 seconds to let the alcohol evaporates. Then put in the plain flour and mix them together and lower the heat. Pour in the broth and Meiji 100% Fresh Pasteurized Milk.
• Add the potatoes, clams, thyme and bay leaves and season with salt and black pepper.
• Simmer it for 20 minutes allowing it to boil a little. Then put the Parmesan cheese in and give it a few stirs.
• Stir in Whipping Cream and then simmer it for 20 minutes using low heat.
• Put in the chopped parsley and stir them together. Turn off the heat and it’s ready to serve.