Japanese Clam Chowder

clam chowder

5 from 2 reviews

Find all the flavors of a classic clam chowder without the heavy creamy broth. This one is light but just as satisfying!


  • 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)


  1. In a large pot over medium/high heat, add bacon and cook until almost crispy (about 3 minutes).
  2. Add onions and cook for 4 minutes, until onions are translucent.
  3. Add white wine, water and dashi and bring to a boil.
  4. Add potatoes, lower heat, cover and simmer for 25 minutes.
  5. Add clams and juice from the can, stir and simmer for 3 minutes.
  6. Turn off the heat, add whipped cream and butter, stir until the broth isn’t bubbly anymore.
  7. 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

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