Miso Clam Chowder
A Japanese-inspired twist on classic clam chowder, combining creamy potatoes, pancetta, and littleneck clams with savory miso for an umami-rich soup. This elegant fusion dish balances Western comfort food with Eastern flavors.
Ingredients
- •1 tablespoon unsalted butter
- •3 ounces chopped pancetta (Italian bacon)
- •½ cup chopped onion
- •2 cloves chopped garlic cloves
- •1 sprig sprig thyme
- •1 cup dry white wine
- •1 pound russet potatoes, peeled and cut into 1/2" cubes
- •2 cups low-salt chicken broth
- •1 cup heavy cream
- •2 tablespoons miso
- •12 pieces scrubbed littleneck clams
- •1 to taste Tabasco
- •2 tablespoons chopped flat-leaf parsley
Cooking Instructions
- 1.
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.
45 min
