Hiroko’s Clam and Miso Chowder

Name: Hiroko’s Clam and Miso Chowder (Kuramu Chauda Hiroko-fu)
Cuisine: Japanese
Ingredients: 14 to 16 ounces asari clams, preferably, or littleneck clams One 4-inch square kombu (kelp); 14 to 16 ounces asari clams, preferably, or littleneck clams One 4-inch square kombu (kelp); 14 to 16 ounces asari clams, preferably, or littleneck clams One 4-inch square kombu (kelp); 14 to 16 ounces asari clams, preferably, or littleneck clams One 4-inch square kombu (kelp); 1 tablespoon olive oil; 1 ounce (about 1 strip) bacon, diced; 1 cup diced onion; 1 tablespoon all-purpose flour; 1 cup diced celery; 1 cup peeled and diced potato; 1 bay leaf; 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme; 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme; 3 tablespoons Saikyo miso (sweet white miso) Salt to taste; 3 tablespoons Saikyo miso (sweet white miso) Salt to taste; 3 tablespoons Saikyo miso (sweet white miso) Salt to taste; 1 cup unflavored soy milk; 1 tablespoon minced chives

Kuramu Chauda Hiroko-fu

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Let me call this soup miso chowder even though it employs some ingredients unknown in classical chowder. In this recipe, sweet white miso and soy milk combine with clams and vegetables to create a smooth, flavorful clam soup.

For a richer flavor, replace the soy milk with real cream. When fresh clams are not available, use 6 ounces clams canned in brine.

Ingredients

Asia
Japan
Soup

Ingredients

Method