Steps

1. Make a few shallow cuts at the base of 1 bunch of spinach to wash away dirt. [Here's the trick!] The base is packed with sweetness and nutrients, so don't cut it off; make cuts to facilitate washing.
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2. Chop the washed spinach into 1cm to 2cm pieces.
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3. Place the chopped spinach in a salad spinner and rinse with water. Soak in enough water to cover for 5 minutes to remove bitterness. [Here's the trick!] Soaking in water removes bitterness and the grassy flavor, making the soup more palatable.
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4. Core the base of 1/2 onion.
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5. Dice the onion into approximately 1cm to 2cm cubes. [Here's the trick!] Making cuts on both sides before chopping prevents the ends from becoming disproportionately large.
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6. Place the chopped onion in a bowl.
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7. Finely chop 60g of bacon.
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8. Place the bacon in a frying pan and set aside.
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9. Prepare 60g of shelled clams.
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10. Prepare 15g of butter and 15g of flour.
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11. Prepare 50ml of white wine.
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12. In a separate bowl, combine 200ml of water, 300ml of milk, 1 tsp of consommé, and 1/2 tsp of sugar. Mix lightly to create the sauce base.
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13. Thoroughly drain the soaked spinach using a salad spinner. [Here's the trick!] To prevent the soup from becoming diluted, make sure to drain the water well.
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14. Heat the frying pan over low heat and sauté the bacon until browned. [Here's the trick!] Sautéing the bacon first extracts its flavorful oil, preventing other ingredients from boiling in their own moisture.
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15. Once the bacon is browned, add the onion and frozen shelled clams, and sauté until the onion becomes translucent. [Here's the trick!] Using frozen shelled clams without thawing allows you to cook them without losing their umami.
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16. Add 15g of butter and 50ml of white wine. Cook until the white wine has evaporated and the acidity is reduced. [Here's the trick!] Mixing milk with an acidic liquid can cause separation, so ensure the acidity of the white wine is fully evaporated before adding milk.
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17. Turn off the heat, sprinkle 15g of flour evenly over the ingredients, and mix well. [Here's the trick!] Turning off the heat before mixing allows you to work without rushing and helps create a smoother white sauce with fewer lumps.
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18. Turn the heat back to low. Gradually add the prepared sauce base a little at a time, increasing the amount as the flour absorbs the liquid.
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19. Once there are no more lumps, add the remaining sauce and cook over medium-low heat, bringing it to a boil to thicken.
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20. Once the soup is heated, add the drained spinach and stir to incorporate it into the soup.
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21. Heat again until it boils, stirring occasionally.
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22. Once boiling, reduce the heat to low and simmer for 5 minutes to draw out the flavor of the ingredients.
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23. Stir occasionally while simmering to prevent sticking to the bottom.
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24. After 5 minutes, turn off the heat.
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25. Add melting cheese and stir.
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26. Grind pepper to taste.
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27. Taste and adjust saltiness to complete. [Here's the trick!] A seasoning that is slightly less salty than you might expect is key to enjoying the flavor until the end.
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