Best 4 Miso Clam Chowder Recipes

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Miso clam chowder is a unique and flavorful soup that combines the traditional New England clam chowder with the rich and savory flavors of Japanese miso paste. This hearty and comforting soup is perfect for a cold day or a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you prefer a creamy or broth-based chowder, with or without bacon, you'll find the perfect recipe in this article. So grab your ingredients and let's get started!

Here are our top 4 tried and tested recipes!

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

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

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.

MIKE'S CLAM CHOWDER



Mike's Clam Chowder image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 12

5 cups clam juice
1 pound potatoes, diced
5 slices bacon, 1/2-inch dice
1 small yellow onion, diced
3 bay leaves
1 tablespoon freshly chopped thyme leaves
1/2 stick butter
1/2 cup all-purpose flour
2 cups half and half
2 pounds fresh or frozen clams, diced
2 tablespoons freshly chopped parsley leaves
Kosher salt and white pepper

Steps:

  • Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.
  • To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter and let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.
  • Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers.

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

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

Tips:

  • Choose fresh clams: Fresh clams will have a briny, oceanic smell and their shells will be tightly closed. Avoid any clams that have broken or cracked shells, as these may be contaminated.
  • Soak the clams before cooking: Soaking the clams in cold water for 30 minutes will help to remove any grit or sand from their shells.
  • Use a variety of vegetables: Feel free to add other vegetables to the chowder, such as diced carrots, celery, or potatoes.
  • Add a splash of white wine: A splash of white wine will add a subtle acidity and depth of flavor to the chowder.
  • Don't overcook the clams: Clams only take a few minutes to cook, so be careful not to overcook them, or they will become tough and chewy.
  • Serve with crusty bread or crackers: Miso clam chowder is the perfect comfort food for a cold day. Serve it with crusty bread or crackers for dipping.

Conclusion:

Miso clam chowder is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover clams. With its creamy broth, tender clams, and flavorful vegetables, miso clam chowder is sure to be a hit with the whole family. So next time you're looking for a comforting and delicious soup, give miso clam chowder a try!

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