Description
Find all the flavors of a classic clam chowder without the heavy creamy broth. This one is light but just as satisfying!
Ingredients
Units
Scale
- 3 slices bacon
- 1 medium onion (finely chopped)
- 2 potatoes (peeled and cut into bite size cubes)
- 1 1/2 cup white wine
- 10 ounce can whole baby clams with juice
- 3/4 cup whipped cream
- 1 tablespoon butter
- 1 cup dashi broth
- 1 cup water
- 3 stalks scallions (finely chopped)
- salt and pepper (to taste)
Instructions
- In a large pot over medium/high heat, add bacon and cook until almost crispy (about 3 minutes).
- Add onions and cook for 4 minutes, until onions are translucent.
- Add white wine, water and dashi and bring to a boil.
- Add potatoes, lower heat, cover and simmer for 25 minutes.
- Add clams and juice from the can, stir and simmer for 3 minutes.
- Turn off the heat, add whipped cream and butter, stir until the broth isn’t bubbly anymore.
- Season with salt and pepper and top with scallions. Serve.
Notes
This Japanese clam chowder will keep refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size:
- Calories: 311
- Sugar: 3.8 g
- Sodium: 116.9 mg
- Fat: 8.2 g
- Saturated Fat: 3.2 g
- Carbohydrates: 23.3 g
- Fiber: 2.6 g
- Protein: 19.6 g
- Cholesterol: 47.9 mg
