New England Clam Soup

New England Clam Soup:

Ingredients for making New England Clam Soup:

Small, shelled clam, 300g; fish soup, 1L; bacon, 155g; celery, 115g; onion, 115g; flour, 100g; potato, 0, 5cm, 340g; milk, hot, 1L; salt to taste; white pepper to taste; Worcester juice, 2ml; chili seed juice, 1ml; Cream (mix well with egg yolk), 360ml; egg yolk, 6 pieces; shallot（ 5.

Steps for making New England Clam Soup:

1. Steam clams in a covered pan until the shell is opened;

2. Filter the soup with coarse cloth or filter for standby;

3. Take out clam meat for standby;

4. Put the bacon into the soup pot, add onion and celery and fry until transparent;

5. Add flour to make light paste, gradually add soup and hot milk to avoid forming any dough;

6. Simmer for 30 minutes, remove surface impurities as required, add potatoes until tender, add clam meat and stir in milk, add salt, pepper, Worcester juice and chili seed juice;

7. Add decoration and ingredients according to the formula.

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