Miso Clam Chowder

Rating:

About:

An Asian twist on the famous Boston clam chowder from Lucky Peach's cookbook '101 Easy Asian Recipes'.

Total Time:

40 min

Prep Time:

10 min

Cook Time:

30 min

Ingredients:

2 tbsp unsalted butter

4 scallions, thinly sliced, whites and greens separated

2 garlic cloves, minced

1 bay leaf

1 tbsp thyme leaves

2 cups clam juice or water

8 oz red potatoes, cut into 1/2 " pieces

16 little neck clams, scrubbed

2 tbsp red miso paste

1/2 cup heavy cteam

Salt & freshly ground black pepper to taste

For garnishing : cilantro, fish sauce, lime, white pepper, crisp bacon lardons

Directions:

Add butter to a medium saucepan over medium heat and melt it.

Stir in scallion whites and garlic. Saute for about 4 minutes until softened.

Place the bay leaf, thyme, clam juice, and potatoes in the pan. Allow to simmer, then cover and cook for about 20 minutes or longer until potatoes are tender.

Stir in the clams, cover and simmer gently until the clams open up. It should take around 5 minutes or a little longer. Remove saucepan from heat.

Put the red miso in a small bowl along with a cupful of the hot clam broth. Knead the miso with the back of a spoon until it dissolves completely. Pour the liquid back in the saucepan.

Pour in the heavy cream and stir. Season with salt and black pepper to taste.

Sprinkle with scallion greens and other garnishes as desired. Serve in bowls.

Tags:

Soups