Miso Clam Chowder

Ingredients for Miso Clam Chowder

• 1 tablespoon unsalted butter

• 90g chopped pancetta (Italian bacon)

• 80g chopped onion

• 2 chopped garlic cloves

• 1 sprig thyme

• 240ml dry white wine

• 450g russet potatoes, peeled and cut into 1/2" cubes

• 475ml low-salt chicken broth

• 240ml double cream

• 2 tablespoons miso

• 12 scrubbed littleneck clams

• Tabasco

• chopped flat-leaf parsley

How to make Miso Clam Chowder

Melt 1 tablespoon unsalted butter in a large saucepan over medium heat. Add 90g chopped pancetta (Italian bacon). Cook until slightly rendered, 5-6 minutes. Add 80g chopped onion, 2 chopped garlic cloves, and 1 sprig thyme. Cook, stirring often, until onion is soft, 4-5 minutes. Add 240ml dry white wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add 450g russet potatoes, peeled and cut into 1/2" cubes, 475ml low-salt chicken broth, 240ml double 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.