STEP 1/13
First, add 200g of water to 3 potatoes and boil the potatoes. Two of the three potatoes will be cut into cubes and put in the soup, and one will be crushed and used as a soup base.
STEP 2/13
Cut the boiled potatoes into cubes and cut the carrots into cubes. Chop the onions and rinse the clams in running water. Please prepare 1 skin stock and whipped cream.
STEP 3/13
Mash potatoes until they are fully cooked and mix until water dries. You can just take it out and mash it.
STEP 4/13
Stir-fry the onions in the mashed potatoes, add carrots, and add 250g of water.
STEP 5/13
Add the clam meat and mix it
STEP 6/13
When it boils, add chicken stock and mix it
STEP 7/13
Add the prepared whipped cream and bring to a boil over low heat.
STEP 8/13
When it boils up, add the cubed potatoes and simmer over low heat.
STEP 9/13
Add a bay leaf to remove the fishy taste of clam meat and whipped cream and simmer over low heat. (It tastes a bit neater)
STEP 10/13
Heat the pan, melt the butter, and when the butter bubbles come up, put in the flour
STEP 11/13
Remove from heat, stir-fry without raw powder, and when evenly stir-fried, add the prepared milk little by little and bring to a boil over low heat.
STEP 12/13
In a boiling soup, add the white powder and mix evenly.
STEP 13/13
If it's all warmed up, boil it to the right concentration and take out the bay leaves.