Thanks for taking a look at my channel, everyday oishi!
Oishi means yummy or tasty! In Japanese, it’s written as 美味しい – 美 meaning ‘beautiful’ and 味 meaning ‘taste.’
Here, it’s all about simple, honest cooking for everyday life. Join me in my kitchen, where I share wellness-focused recipes, the occasional treat, and a bit of joy from Japan. I’m just a home cook sharing what I love—no frills, just real food and genuine moments. Let’s enjoy the little joys of home cooking together!
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**Ingredients**
– clams with shells: 400g (14oz)
– white wine: 100ml (⅖ cup)
– shrimp: 100g (3.5oz)
– bacon: 80-100g (3-3.5oz)
– onion: 1
– potato: 2
– carrot: 1
– flour: 2 tbsp
– butter: 20g (0.7oz)
– (A) consomme cubes: 2
– (A) salt & pepper: to taste
– (A) water: 200ml (¾ cup)
– milk: 500ml (2 cups)
– parmesan cheese: 2 tbsp
– parsley: for garnish
**Tips**
– Adding more clams will make the soup even tastier!
– Mussels work well as a substitute for clams.
– Feel free to add as many vegetables as you like!
**Instructions**
1. After soaking clams to remove sand, rinse them well.
2. Dice the bacon, onion, potato, and carrot.
3. In a pot, add clams and white wine. Cover and steam over medium heat until the clams open. Remove the clam meat from shells and reserve the cooking liquid.
4. In a pan, melt butter and sauté the bacon. Add diced vegetables and shrimp, and cook until the onion becomes translucent.
5. Turn off the heat, add flour, and stir to combine.
6. Add (A) ingredients, clams, and reserved clam liquid. Simmer on low heat until vegetables are tender.
7. Pour in milk and stir in 2 tbsp of parmesan cheese. Warm on low heat until well-blended.
8. Garnish with parsley and serve!
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1 Comment
I’m allergic to clams but this looks delicious! 🙂