Miso Clam Chowder Recipe
Before I tell you all about this Miso Clam Chowder recipe and how it’s a #disruptor in the #chowdergame, let’s talk about miso paste. Miso paste is the secret weapon that every cook who knows what’s up should have in their fridge right now–straight up. In short, miso paste is an umami bomb additive that most grocery stores carry these days. Miso paste tastes sweet, salty and nutty and can be used in pretty much any recipe you can think of–from soups to veggies to traditional proteins. Because blog theme: Miso paste is so damn good, it is a character in the ridiculously addictive game Katamari.
I went through a serious phase of using miso paste in non-Japanese recipes to see how it would alter more traditional flavors. From ice cream to fried eggs–I tried it all–but this miso clam chowder recipe is the magnum opus of my miso period. Shout out to my boyfriend for eating only miso paste-recipes for like a month. One pot, don’t stop.
If you’ve never worked with clams at home–don’t be scared! You can be real lazy with clams. Just be sure to buy some fresh from your local market or Whole Foods and make sure that the clams are still closed upon purchase. Once you have them home, just soak them in water for a bit and then yank out any “beards” you may find. You can find a great tutorial on how to prep clams here.
Sidenote: Miso paste is an amazing butter / cream substitute if you’re into leading a well adjusted lifestyle or whatever.
Miso Clam Chowder Recipe
- 2 tablespoons unsalted butter
- 4 ounces bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- Fresh thyme
- 2 cups white wine
- 2 pounds russet potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 2 cups heavy cream
- 4 tablespoons miso paste (preferrably shiro miso, but any savory paste works)
- 24 littleneck clams, scrubbed and debearded
- Sriracha, for serving
- Chopped parsley, for serving
- Scrub and debeard littleneck clams
- Melt butter in a large skillet over medium heat.
- Add bacon to the skillet and cook until slightly crisped, 5 minutes.
- Add chopped onion, minced garlic and fresh thyme to skillet until onion is translucent, 5 minutes.
- Add wine to skillet and bring to a boil.
- Reduce heat and simmer for 3 minutes.
- Add cubed potatoes, broth, heavy cream and miso paste. Simmer until potatoes are soft, 30 minutes.
- Add cleaned littleneck clams to skillet and cook until clams begin to open up, 5 minutes.
- Serve miso clam chowder with freshly chopped parsley and Sriracha sauce.
Made miso clam chowder at home? Tag your photos with #PateSmith or share them in the comments for the chance to be featured onsite!