Miso Clam Chowder Food

MISO CLAM CHOWDER

Miso Clam Chowder image

Miso is a quick way to add deep, rich savory character to your cooking.

Provided by John Anderes

Categories Soup/Stew Shellfish Soy Lunch Seafood Clam Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
3 ounces chopped pancetta (Italian bacon)
1/2 cup chopped onion
2 chopped garlic cloves
1 sprig thyme
1 cup dry white wine
1 pound russet potatoes, peeled and cut into 1/2" cubes
2 cups low-salt chicken broth
1 cup heavy cream
2 tablespoons miso
12 scrubbed littleneck clams
Tabasco
chopped flat-leaf parsley

Steps:

Melt 1 tablespoon unsalted butter in a large saucepan over medium heat. Add 3 ounces chopped pancetta (Italian bacon). Cook until slightly rendered, 5-6 minutes. Add 1/2 cup chopped onion, 2 chopped garlic cloves, and 1 sprig thyme. Cook, stirring often, until onion is soft, 4-5 minutes. Add 1 cup dry white wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add 1 pound russet potatoes, peeled and cut into 1/2" cubes, 2 cups low-salt chicken broth, 1 cup heavy cream, and 2 tablespoons miso. Simmer until potatoes are tender, 20-30 minutes. Add 12 scrubbed littleneck clams. Cover; cook until clams open, 5-7 minutes. Season with Tabasco; garnish with chopped flat-leaf parsley.

MO'S CLAM CHOWDER

Mo's Clam Chowder image

This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.

Provided by LDSMom128

Categories Chowders

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon
1 onion, Diced
3 (6 ounce) cans clams, with juice
5 medium potatoes, peeled and chopped into bite size pieces
4 teaspoons flour
salt and pepper
1 teaspoon lemon pepper
1 teaspoon dried parsley
4 cups whole milk
1 1/2 cups water

Steps:

In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

IRISH CLAM CHOWDER

Irish Clam Chowder image

Make and share this Irish Clam Chowder recipe from Food.com.

Provided by Queen of Everything

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large leek, chopped
4 medium potatoes, diced
8 ounces clam juice
3 cups chicken broth
4 tablespoons butter, divided
7 ounces shelled clams
2 tablespoons flour
1 cup skim milk
salt
pepper

Steps:

Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
Dice potatoes.
In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
Add clam juice and chicken broth.
Add potatoes and simmer until potatoes are tender.
While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
Add flour and whisk into butter, cooking for a couple of minutes.
Add milk and whisk until smooth.
Whisk constantly until mixture becomes very thick and bubbly.
Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
Add clams, and salt & pepper to taste.

Nutrition Facts : Calories 274.1, Fat 9.1, SaturatedFat 5.2, Cholesterol 32.3, Sodium 627, Carbohydrate 36.6, Fiber 3.6, Sugar 3.3, Protein 11.9

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Melt butter in a large saucepan over medium heat. Add pancetta. Cook until slightly rendered, 5–6 minutes.
Add onion, garlic, and thyme. Cook, stirring often, until onion is soft, 4–5 minutes. Add wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add potatoes, chicken broth, cream, and miso. Simmer until potatoes are tender, 20–30 minutes.
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For the clam chowder:1) Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot.
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