Creamy and clam soup

Add 50cc of water and white wine to a pot, add clams and heat over high heat.
Turn off the heat when the shells open in 4-5 minutes. Save the remaining fried soup.
Add onion and butter in another pot and stir-fry, add a pinch of salt and a little pepper and saute for 2-3 minutes.

Add the shrimp and scallops to [2], first add half of the flour and mix, then add the remaining flour little by little while watching the situation.

Add 50cc of white wine, leftover clam soup, fresh cream and milk that you left in [1] to [3] and simmer over high heat.

Add clams and mushrooms to [4].

To [5], add a little salt and pepper, parsley, tomato sauce, and rape flowers.

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- rape flowers and cut into 2-3cm pieces
- 90g
-
- scallops into bite-sized pieces
- 60g
-
- shrimp shell
- 55g
-
- Cut clams into bite
- 3 pieces (85g x 3 pieces)
-
- Thinly sliced mushrooms
- 50g
-
- onion into 1cm cubes
- 80g
-
- parsley
- Appropriate amount
-
- water
- 50cc
-
- Tomato sauce
- 20g
-
- White wine
- 100cc (50cc + 50cc)
-
- Fresh cream
- 80cc
-
- milk
- 300cc
-
- butter
- 35g
-
- flour
- 15g
-
- salt
- Appropriate
-
- Pick it
- Appropriate