Name: Japanese Clam Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 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)

Japanese Clam Chowder

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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!

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

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)

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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.

Find it online: https://pickledplum.com/japanese-clam-chowder-recipe/