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Japanese Clam Chowder...

Ingredients:
3/4 lb (400g)  Clam
3 Strips Bacon
1 1/2 med. Potato
1/2 (80g) Carrot
3 1/2 Oz (100g)  Mushroom (sliced)
2 Oz (60g)  Green peas
----Sauce-----
2 tbsps Butter
3 tbsps Flour
1 1/2 cup Milk
1/4 tsp Salt
1/4 tsp Pepper
1 tbsps Cooking oil

Preparation:
1. Wash clam well. Place in a pot and add 2 1/2 cups of water. Cover the pot and heat at high heat till clams open up. Remove clam meat from shell.

2. Cut the bacon into 1/4 inch pieces. Peel potato and cut into 3/4 inch squares. Cut carrots into 1/2 inch thick chunks.

3. Heat the pot with 1 tbsp oil. Cook bacon, potato, carrots for 3-5 minutes then pour into clam soup. Cover and cook at low to medium heat for 15 minutes. Using another pan, cook sauce by first melting butter and add flour. Cook at low heat (make sure it does not brown). Then add milk, salt, and pepper. Cook till smooth texture.

4. Add above sauce to the clam soup. Then add mushroom, green peas, and clams. Bring to boil once and serve.