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Elevate Your Homemade Creamy Clam Chowder with Some Miso and Dashi

June 29, 2015

For your kids, going back to school means adjusting to a hectic schedule after weeks of taking a well-deserved break. They may be looking for something comforting when coming home from school after a long day, and a homemade clam chowder might just be the answer.

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So why not make a bowl of Creamy Miso Clam Chowder to reward them after a tough day at school? We’ve put a bit of an inventive spin on this classic by adding ingredients that will elevate their dining experience—miso and dashi, to turn salty into umami, and NESTLÉ All Purpose Cream to make it rich and creamy.

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Creamy Miso Clam Chowder

Total Time: 35 minutes
Yield: 4-6 Servings, estimated

Ingredients

  • 3 cups water
  • 1/2 kg clams
  • 3 tbsp butter
  • 1 onion, diced
  • 4 tbsp flour
  • 1 pack NESTLÉ®  ALL PURPOSE CREAM (250 ml)
  • 1 carrot, peeled and diced
  • 1/2 cup canned corn
  • 1 tsp dashi
  • 2-4 tsp white japanese miso
  • salt, to taste

Procedure

  1. Boil water and add the clams. Cook until they open. Strain them out, but put the clam stock aside.
  2. Melt butter in a pan and sauté the onions. Add flour and wait for the mixture to sizzle.
  3. Add the reserved clam stock and NESTLÉ ALL PURPOSE CREAM® in a continuous stream, while continuously stirring the mixture.
  4. Add in carrots and corn. Season with dashi and miso, then bring to a boil for around 2-3 minutes.
  5. Add in the clams. Season to taste, and simmer for another minute.
  6. Serve immediately.

NESTLÉ® ALL PURPOSE CREAM are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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