Japanese•healthy
Japanese Clam Chowder
Find all the flavors of a classic clam chowder without the heavy creamy broth. This one is light but just as satisfying!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 slices bacon
- 1 medium onion (finely chopped)
- 2 potatoes (peeled and cut into bite size cubes)
- 1 1/2 cup white wine
- 10 ounce can whole baby clams with juice
- 3/4 cup whipped cream
- 1 tablespoon butter
- 1 cup dashi broth
- 1 cup water
- 3 stalks scallions (finely chopped)
- salt and pepper (to taste)
Instructions
- 1
In a large pot over medium/high heat, add bacon and cook until almost crispy (about 3 minutes).
- 2
Add onions and cook for 4 minutes, until onions are translucent.
- 3
Add white wine, water and dashi and bring to a boil.
- 4
Add potatoes, lower heat, cover and simmer for 25 minutes.
- 5
Add clams and juice from the can, stir and simmer for 3 minutes.
- 6
Turn off the heat, add whipped cream and butter, stir until the broth isn’t bubbly anymore.
- 7
Season with salt and pepper and top with scallions. Serve.