After making a pot full of Clam Noodle Soup, there was still a wealthy supply of clams in my refrigerator. Wanting some advice and recipe inspiration for using up the 'leftovers' I conducted a bit of research with a dear friend, Google and was soon inspired to whip up a Clam Chowder. I referenced a Boston clam chowder recipe and made a number of substitues based on what was in our fridge, our wallet and Korean grocery stores, hence the name: ROKin -- as in the Republic of Korea-in -- Clam Chowder. (In essence, there's nothing particularly Korean about the dish other than where it was made and where the ingredients came from)
Ingredients:
As many clams as you can manage (I had approximately 1 cup)
1 Onion, diced and sauted in butter
1/2 carrot, diced
2 cups Sweet Potatoes, skinned and diced
2 cups Chicken Broth
2-3 cups Green Tea
Salt, Pepper, Parsley to taste
Butter + Flour for Roux
Milk (3-5 cups)
1-2 cups Grated Cheddar Cheese
Additional Flour or Cornstarch for Thickening
Directions:
Throw sweet potatoes, sauted onion and carrots into slow cooker, add broth and tea, salt and pepper. Cook on high 2-3 hours. In sauce pan or skillet melt 1/2 cup butter add four until thick and brown-ish, (at 3-4 hour mark) stir into soup. Thirty minutes or an hour prior to serving add milk, cheese, additional thickening agent if needed and clams - heat through. Serve up with bread of choice and enjoy with good friends (even someone from the East Coast, they'll be satisfied with the chow-da) while discussing recent travels and adorable pets.
Ingredients:
As many clams as you can manage (I had approximately 1 cup)
1 Onion, diced and sauted in butter
1/2 carrot, diced
2 cups Sweet Potatoes, skinned and diced
2 cups Chicken Broth
2-3 cups Green Tea
Salt, Pepper, Parsley to taste
Butter + Flour for Roux
Milk (3-5 cups)
1-2 cups Grated Cheddar Cheese
Additional Flour or Cornstarch for Thickening
Directions:
Throw sweet potatoes, sauted onion and carrots into slow cooker, add broth and tea, salt and pepper. Cook on high 2-3 hours. In sauce pan or skillet melt 1/2 cup butter add four until thick and brown-ish, (at 3-4 hour mark) stir into soup. Thirty minutes or an hour prior to serving add milk, cheese, additional thickening agent if needed and clams - heat through. Serve up with bread of choice and enjoy with good friends (even someone from the East Coast, they'll be satisfied with the chow-da) while discussing recent travels and adorable pets.
Manila Clams
