Miso Clam Chowder With Parsley Oil Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the onions, celery, carrots, and dice the potatoes.

2. 2

   Sauté the Vegetables

   In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot. Sauté for about 5 minutes until softened.

3. 3

   Add Potatoes and Dashi

   Add the diced potatoes to the pot and pour in the dashi stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

4. 4

   Incorporate Clams and Coconut Milk

   Add the baby clams and coconut milk to the pot. Simmer for an additional 5 minutes.

5. 5

   Mix in Miso Paste

   In a small bowl, mix the miso paste with a little warm broth from the pot to dissolve it. Stir the dissolved miso back into the chowder.

6. 6

   Season and Serve

   Season with salt and black pepper to taste. Serve hot, drizzled with parsley oil if desired.