Japanese Clam Chowder
Find all the flavors of a classic clam chowder without the heavy creamy broth. This one is light but just as satisfying!
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Soups
- Method: Boiling
- Cuisine: Japanese
- 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 cup dashi broth
- 1 cup water
- 3 stalks scallions (finely chopped)
- salt and pepper (to taste)
- 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.
This Japanese clam chowder will keep refrigerated in an airtight container for up to 2 days.
Keywords: Appetizer, side, dairy