Miso Clam Chowder Recipe
Soybean paste and dashi broth add an umami base note to this Japanese take on the traditional New England stew.
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Cooking tools:
- Slotted spoon
- Ladle
- Whisk
- Fork
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Pepper mill
- Serving bowl
Ingredients
- One 10-oz. can whole clams
- ½ cup white wine
- 1 Tbsp. unsalted butter
- 2 thick bacon slices, coarsely chopped
- 1 carrot, finely chopped
- 1 yellow onion, finely chopped
- 1 russet potato, cut into ½-in. cubes
- 1 cup dashi
- 1 cup whole milk
- 2 Tbsp. white miso
- Freshly ground black pepper
- Finely chopped parsley leaves, for garnish
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