Miso Clam Chowder with Shiso Oil
Lunch, Main Course
chowder, clams, miso, miso soup, seafood, soup
A rich and hearty soup, chowder comes in many variations. The magic of miso adds a layer of deliciousness to this clam chowder, making it quite distinctive. It has that hearty seaside character, but with an extra special something.
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Shiso oil (1 day ahead)
or other neutral tasting oil like canola
Miso clam chowder
smoked bacon lardons
clams, shelled and washed to remove any sand. Ideally purchase a pack of shelled rinsed clams in their own juice.
sweet potato, peeled and diced into 1x1 cm cubes
freshly ground pepper
salt to taste
Shiso oil (prepare one day ahead)
Bring a saucepan of water to the boil.
Have a bowl of ice water ready.
Blanch the shiso leaves in the boiling water for 15 seconds.
Plunge the blanched shiso into the iced water to cool.
Blend the blanched shiso and grapeseed oil in a blender until smooth.
Place a coffee filter(s) over a strainer and bowl. Strain the blended mixture overnight.
Miso clam chowder
In a heavy based saucepan or high-sided skillet, sauté the bacon until starting to brown.
Add the onion, corn kernels, and celery and sauté until the onion softens and the corn kernels go bright yellow.
Add the garlic and sauté for a minute or two longer.
Sprinkle in the flour and stir so that it forms a paste around the sautéed ingredients.
Slowly add the sake and the dashi, stirring constantly. The soup should have the consistency of heavy cream.
Add the clams, clam juices, and the potato cubes and simmer until the potato is cooked, about 10 - 15 minutes.
Whisk the miso and egg yolk into the cooking cream, ensuring there are no lumps.
Add the pepper, fish sauce, and cream mixture to the soup.
Simmer for around 5 minutes for the flavours to meld and the soup to thicken. Not too long though, as the miso will lose its magic.
Taste to determine if more salt is required. It will depend on how much salt the bacon and miso contributed.
Serve topped with a drizzle of shiso oil.
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