Best 2 Sea Treasure Clam Miso Soup Recipes

Sea Treasure Clam Miso Soup image

Yield Makes 6 servings

Number Of Ingredients 8

1 3-inch piece fresh ginger, frozen, thawed
2 cups Dashi
2 cups water
18 littleneck clams, scrubbed
3 tablespoons sweet white miso (shiro-miso) or yellow miso
1 tablespoon red miso (aka-miso)
1/2 teaspoon soy sauce
1 small green onion, thinly sliced

Steps:

Squeeze thawed ginger over small bowl to extract 1 teaspoon juice. Set aside.
Combine 2 cups Dashi and 2 cups water in large pot over medium-high heat. Add clams. Cover; simmer until clams open, about 10 minutes (discard clams that do not open). Remove from heat. Transfer clams to bowl. Remove meat from shells; reserve meat and shells separately. Strain broth and any accumulated juices through fine strainer lined with coffee filter. Return broth to pot. Mix white and red misos in bowl. Bring broth to simmer. Add 1/4 cup broth to miso; stir until miso dissolves. Whisk miso into broth in pot. Add reserved ginger juice and soy sauce. Keep warm over medium-low heat (do not boil).
Place 1 clam shell in each bowl. Place 3 pieces clam meat in each shell. Ladle broth over; sprinkle with onion.

Miso Clam Chowder image

Provided by John Anderes

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.