Japanese Clam Chowder (White Miso Flavor)

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.

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.

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.

Add butter, onion, and celery to the pot and cook until softened, about 5-7 minutes.

Add potatoes to the pot and cook for another 5 minutes, stirring occasionally.

Pour the reserved dashi stock into the pot. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.

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.

Stir in the heavy cream and chopped clam meat. Heat through gently, being careful not to boil. Season with salt and pepper to taste.

Ladle the chowder into bowls. Garnish with cooked bacon and fresh chives. Serve immediately.