A delightful fusion of Korean and Western flavors, this clam chowder incorporates gochugaru for a subtle kick. Creamy, hearty, and perfect for chilly days.
Ingredients:
- 500g fresh clams, cleaned
- 1 cup diced potatoes
- 1 cup chopped onions
- 1 cup chopped leeks
- 1 cup diced carrots
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon Korean red pepper flakes gochugaru
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions:
Melt the butter in a big pot over medium-low heat
Put in the carrots, onions, leeks, and garlic
Cook the vegetables in oil until they are soft
Add the flour and Korean red pepper flakes and mix them in
Cook for two minutes
Slowly whisk in the vegetable broth, making sure there are no lumps
Bring the soup to a simmer after adding the potatoes
Keep cooking until the potatoes are soft
Soak the clams in the milk for a while until they open
Add pepper and salt to taste
Before serving, sprinkle with chopped green onions
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