Miso Clam Chowder Recipes
MISO CLAM CHOWDER
Miso is a quick way to add deep, rich savory character to your cooking.
Provided by John Anderes
Categories Soup/Stew Shellfish Soy Lunch Seafood Clam Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon unsalted butter in a large saucepan over medium heat. Add 3 ounces chopped pancetta (Italian bacon). Cook until slightly rendered, 5-6 minutes. Add 1/2 cup chopped onion, 2 chopped garlic cloves, and 1 sprig thyme. Cook, stirring often, until onion is soft, 4-5 minutes. Add 1 cup dry white wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add 1 pound russet potatoes, peeled and cut into 1/2" cubes, 2 cups low-salt chicken broth, 1 cup heavy cream, and 2 tablespoons miso. Simmer until potatoes are tender, 20-30 minutes. Add 12 scrubbed littleneck clams. Cover; cook until clams open, 5-7 minutes. Season with Tabasco; garnish with chopped flat-leaf parsley.
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MISO CLAM CHOWDER RECIPE | BON APPéTIT
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- Melt butter in a large saucepan over medium heat. Add pancetta. Cook until slightly rendered, 5–6 minutes.
- Add onion, garlic, and thyme. Cook, stirring often, until onion is soft, 4–5 minutes. Add wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add potatoes, chicken broth, cream, and miso. Simmer until potatoes are tender, 20–30 minutes.
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- De-grit clams by following my detailed How To De-Grit Clam post. Even though some packages may say “ready to use”, I highly recommend doing this process. Quick Summary: Add 1 Tbsp salt in 2 cups water in a bowl and let it dissolved completely. Tip: Place a sieve in the bowl so that any sand and grit the clams purge would stay on the bottom of the bowl instead of being consumed by the clams again.
- In a medium pot, put the clean clams, 2 cups (480 ml) water, and kombu and bring it to a boil over medium heat.
- You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for 24 hours.
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- Clean the Littleneck Clams (3 pound) for the clam meat and clam juice, as well as the Littleneck Clams (25) that will be used later in the soup. After washing, chill the clams that will be used later.
- Combine the fresh little neck clams in a pot with Sake (1/4 cup), then put the lid on and cook over medium-high heat for 2 to 3 minutes, until they're all opened. Remove the meats and discard shells. You'll have a cup of meat.
- Place the clam meat in the refrigerator, and strain the Clam Juice (1 cup) through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
- In a large pot, cook Olive Oil (1 tablespoon) and Pancetta (3 ounce) over medium heat until the fats are rendered and the pancetta is browned.
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- Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
- Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
- Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
- While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.
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- In a soup pot, bring the wine and 1 1/2 cups of water to a boil. Add the clams, cover and cook over high heat until the clams open, 8 to 10 minutes. Using a slotted spoon, transfer the clams to a bowl; discard any that do not open. Remove the clams from their shells and rinse to remove any sand, then coarsely chop them. Strain the broth into a heatproof bowl, stopping before you reach the sand at the bottom; you should have 3 cups.
- Rinse out the pot and dry it. Add the butter and bacon and cook over moderately high heat, stirring occasionally, until the bacon is crisp and golden, about 6 minutes. Add the chopped onion, garlic, celery, thyme and bay leaves and cook until the vegetables are tender, about 5 minutes. Stir in the miso. Gradually add the clam broth. Add the cream and 1 cup of water to the pot and bring to a simmer. Add the potato cubes and season lightly with salt and pepper. Simmer over low heat for about 8 minutes, until the potatoes are tender.
- Meanwhile, in a blender, combine the parsley with 1/4 cup of water and puree until finely chopped. Add the oil and puree until smooth. Season with salt.
- Using the back of a spoon, crush a few of the potatoes against the side of the pot to thicken the soup slightly. Add the reserved clams and simmer just until heated through. Discard the bay leaves. Serve the soup in bowls, drizzled with the parsley oil.
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- In a soup pot, bring the wine and 1 1/2 cups of water to a boil. Add the clams, cover and cook over high heat until the clams open, 8 to 10 minutes. Using a slotted spoon, transfer the clams to a bowl; discard any that do not open. Remove the clams from their shells and rinse to remove any sand, then coarsely chop them. Strain the broth into a heatproof bowl, stopping before you reach the sand at the bottom; you should have 3 cups.
- Rinse out the pot and dry it. Add the butter and bacon and cook over moderately high heat, stirring occasionally, until the bacon is crisp and golden, about 6 minutes. Add the chopped onion, garlic, celery, thyme and bay leaves and cook until the vegetables are tender, about 5 minutes. Stir in the miso. Gradually add the clam broth. Add the cream and 1 cup of water to the pot and bring to a simmer. Add the potato cubes and season lightly with salt and pepper. Simmer over low heat for about 8 minutes, until the potatoes are tender.
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