Lucky Peach's Miso Clam Chowder
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
Ingredients
  • 2 tablespoons unsalted butter
  • 4 scallions
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 2 cups clam juice or water
  • 1 cup red potatoes
  • 16 littleneck clams
  • 2 tablespoons red miso
  • 1/2 cup heavy cream
  • sea salt and black pepper
  • Optional garnishes: cilantro, a few drops of fish sauce, lime, white pepper, crisp bacon lardons
Directions
  1. Melt the butter in a medium saucepan over medium heat. Add the scallion whites and garlic and sauté until softened, about 4 minutes. Add the bay leaf, thyme, clam juice, and potatoes. Bring to a simmer, cover, and cook until the potatoes are tender, about 20 minutes.
  2. Add the clams, cover, and simmer gently until the clams open, about 5 minutes. Remove from the heat.
  3. Measure the miso into a small bowl and add a ladleful of the hot clam broth. Knead the miso with the back of a spoon until it dissolves into the broth, then pour the liquid back into the pan along with the cream. Season with salt to taste and a generous amount of pepper and stir in the scallion greens. Divide among 4 serving bowls and garnish as you see fit.