Japanese-Style Clam Chowder

Name: Japanese-Style Clam Chowder (Asari no Miso Wan)
Cuisine: Japanese
Ingredients: 1 teaspoon mirin (syrupy rice wine), optional; 2 tablespoons chopped fresh chives; 3 dozen littleneck or quahog clams; 3 dozen littleneck or quahog clams; ¼ cup cold water; 2-3 tablespoons aka miso (dark fermented bean paste); 20 square inches dashi kombu (kelp for stock making); ¼ cup saké (Japanese rice wine)

Asari no Miso Wan

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

The Japanese adore clam chowder as much as we do, but their version is quite different from either our creamy New England or our spicy Manhattan style. The Japanese serve the clams in their shells, seasoning and thickening the broth with pungent, rich bean paste. A garnish of fresh chives or scallions completes the dish.

Ingredients

3 dozen littleneck or quahog clams
20 square inches dashi kombu (kelp for stock making)

Asia
Japan
Pescatarian
Soup
Wedding/Marriage

Method

Scrub the clams, then soak them in salted water (1 scant tablespoon of salt for 3-4 cups cold water) for 20-30 minutes to help disgorge any sand. Drain, rinse, and drain again.