Let the clams sit in water for about an hour to remove sand. While the clams sit, prepare the vegetables and other ingredients.

Cut the kabocha into cubes about 1.5cm in size, then mince the onions and garlic. If you are adding bacon, cut the bacon into slices about 1cm wide.

In a large pot, melt the butter and cook the bacon, onion, and garlic. Once the fragrance of the garlic is strong, add the kabocha and lightly stir fry together.

Once the ingredients are lightly fried, add the flour and mix evenly. Then, add the water and consomme cube. Stir around gently to dissolve the consomme cube, then cover with a lid and let simmer for about 5-10 minutes or until thick. It’s okay if the consomme isn’t fully dissolved at this point.

When the liquid has thickened, add the milk and cream and season with salt and pepper to taste. Give it a stir and let it continue simmering until thickened. While this is simmering, cook the clams by boiling them in a separate pot of water. The clams don’t take very long to cook and are fully cooked when they open. Once cooked, drain and set aside for now. If there are any clams that have not opened no matter how long you’ve cooked them, discard them as this means they were dead before you began working with them.

Once the soup has thickened, add the clams and mix evenly. Ladle the chowder into bowls and top with toasted bread cubes and parsley, and the clam chowder is done! 完成です！