Japanese Clam Chowder (White Miso Flavor)

A creamy and comforting clam chowder infused with the delicate sweetness of white miso and subtle Japanese flavors. This soup offers a unique twist on the classic, perfect for a cozy meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

1 item

Cost

£5.19/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2poundsLittleneck clams(Scrubbed clean)

£10.00

4cupsDashi stock(Homemade or store-bought)

£3.50

4slicesBacon(Diced)

£2.00

1mediumYellow onion(Diced)

£0.50

2stalksCelery stalks(Diced)

£0.40

1poundPotatoes(Yukon Gold, peeled and cubed)

£0.80

1cupHeavy cream

£1.50

2tablespoonsWhite miso paste

£0.60

1tablespoonSoy sauce

£0.10

2tablespoonsButter

£0.25

2tablespoonsFresh chives(Chopped, for garnish)

£0.75

1teaspoonSesame oil

£0.15

1tablespoonMirin

£0.20

Total Cost

£20.75

£5.19 per serving

Instructions

1.
Place clams and dashi stock in a large pot. Cover and bring to a simmer over medium heat. Cook until clams open, about 5-8 minutes. Discard any clams that do not open.
2.
Remove clams from the pot and set aside to cool slightly. Strain the dashi stock through a fine-mesh sieve and reserve. Once cool enough to handle, remove the clam meat from the shells and coarsely chop. Reserve the clam meat.
3.
In the same pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
4.
Add butter, onion, and celery to the pot and cook until softened, about 5-7 minutes.
5.
Add potatoes to the pot and cook for another 5 minutes, stirring occasionally.
6.
Pour the reserved dashi stock into the pot. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
7.
In a small bowl, whisk together white miso paste and soy sauce until smooth. Stir the miso mixture into the pot along with the mirin and sesame oil.
8.
Stir in the heavy cream and chopped clam meat. Heat through gently, being careful not to boil. Season with salt and pepper to taste.
9.
Ladle the chowder into bowls. Garnish with cooked bacon and fresh chives. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

30g

12% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a thicker chowder, mash some of the potatoes before adding the cream.

Add a pinch of red pepper flakes for a subtle kick.

The chowder can be made ahead of time and reheated gently. Add the cream just before serving.

If you can't find littleneck clams, you can substitute with canned clams, but the flavor will be slightly different. Drain the canned clams and add them in the final step, heating through gently.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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