Miso Clam Chowder with Parsley Oil

Name: Miso Clam Chowder with Parsley Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 45
Cuisine: American
Ingredients: 2 bay leaves; 118 milliliters canola oil; 2 ribs celery ribs; 118 milliliters dry white wine; 237 milliliters flat-leaf parsley leaves; 3 garlic cloves; 237 milliliters heavy cream, or half-and-half; 48 littleneck clams; 2 Tbsps white miso paste; 1 onion; 45 servings Salt and freshly ground pepper; 170 grams thick-cut bacon; 1 teaspoon chopped thyme; 3 Tbsps unsalted butter; 2 kilograms Yukon Gold potatoes

Miso Clam Chowder with Parsley Oil might be just the American recipe you are searching for. This gluten free recipe serves 45. This soup has 96 calories, 2g of protein, and 7g of fat per serving. If you have bay leaves, thyme, bacon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a soup pot, bring the wine and 1 1/2 cups of water to a boil.

Ingredients you will need

Water

Soup

Wine

Equipment you will use

Pot

Add the clams, cover and cook over high heat until the clams open, 8 to 10 minutes. Using a slotted spoon, transfer the clams to a bowl; discard any that do not open.

Ingredients you will need

Clams

Equipment you will use

Slotted Spoon

Bowl

Remove the clams from their shells and rinse to remove any sand, then coarsely chop them. Strain the broth into a heatproof bowl, stopping before you reach the sand at the bottom; you should have 3 cups.

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Pasta Shells

Broth

Clams

Equipment you will use

Bowl

Rinse out the pot and dry it.

Equipment you will use

Pot

Add the butter and bacon and cook over moderately high heat, stirring occasionally, until the bacon is crisp and golden, about 6 minutes.

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Butter

Bacon

Add the chopped onion, garlic, celery, thyme and bay leaves and cook until the vegetables are tender, about 5 minutes. Stir in the miso. Gradually add the clam broth.

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Bay Leaves

Vegetable

Celery

Garlic

Broth

Onion

Thyme

Miso

Add the cream and 1 cup of water to the pot and bring to a simmer.

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Cream

Water

Equipment you will use

Pot

Add the potato cubes and season lightly with salt and pepper. Simmer over low heat for about 8 minutes, until the potatoes are tender.

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Salt And Pepper

Potato

Meanwhile, in a blender, combine the parsley with 1/4 cup of water and puree until finely chopped.

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Parsley

Water

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Blender

Add the oil and puree until smooth. Season with salt.

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Salt

Cooking Oil

Using the back of a spoon, crush a few of the potatoes against the side of the pot to thicken the soup slightly.

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Potato

Soup

Equipment you will use

Pot

Add the reserved clams and simmer just until heated through. Discard the bay leaves.

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Bay Leaves

Clams

Serve the soup in bowls, drizzled with the parsley oil.

Ingredients you will need

Parsley

Soup

Cooking Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaves 118milliliters

canola oil 2ribs

celery ribs 118milliliters

dry white wine 237milliliters

flat-leaf parsley leaves 3

garlic cloves 237milliliters

heavy cream, or half-and-half 48

littleneck clams 2Tbsps

white miso paste 1

onion 45servings

Salt and freshly ground pepper 170grams

thick-cut bacon 1teaspoon

chopped thyme 3Tbsps

unsalted butter 2kilograms

Yukon Gold potatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.