Miso Clam Chowder
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 cup
Onion (chopped)1 sprig
Thyme1 cup
White Wine (dry)1 cup
Heavy Cream2 tbsps
Miso1
TabascoDirections:
1
Melt 1 tablespoon unsalted butter in a large saucepan over medium heat
2
Add 3 ounces chopped pancetta (Italian bacon)
3
Cook until slightly rendered, 5-6 minutes
4
Add 1/2 cup chopped onion, 2 chopped garlic cloves, and 1 sprig thyme
5
Cook, stirring often, until onion is soft, 4-5 minutes
6
Add 1 cup dry white wine; bring to a boil
7
Reduce heat; simmer for 2 minutes
8
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
9
Simmer until potatoes are tender, 20-30 minutes
10
Add 12 scrubbed littleneck clams
11
Cover; cook until clams open, 5-7 minutes
12
Season with Tabasco; garnish with chopped flat-leaf parsley
13
Melt 1 tablespoon unsalted butter in a large saucepan over medium heat
14
Add 3 ounces chopped pancetta (Italian bacon)
15
Cook until slightly rendered, 5-6 minutes
16
Add 1/2 cup chopped onion, 2 chopped garlic cloves, and 1 sprig thyme
17
Cook, stirring often, until onion is soft, 4-5 minutes
18
Add 1 cup dry white wine; bring to a boil
19
Reduce heat; simmer for 2 minutes
20
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
21
Simmer until potatoes are tender, 20-30 minutes
22
Add 12 scrubbed littleneck clams
23
Cover; cook until clams open, 5-7 minutes
24
Season with Tabasco; garnish with chopped flat-leaf parsley