July 15, 2014
Clam Chowder with Miso
Behind the Battle: Are you battling for Bocuse d’Or? If you plan on entering the MINOR’S® Soup Recipe Contest with a chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France, you might be interested to know my inspiration for the Clam Chowder with Miso.
Clam Chowder with Miso: Simply put, it’s an East-meets-West twist on the thick, classic American clam chowder we all know. I first came across the idea several years ago—I can’t recall if it was on a menu or in a cookbook—but the notion has always stuck with me. With classic chowder, you start by sautéing smoked pork and then adding flavorful clam stock. In this soup you start by making dashi, which adds a smoky element from the bonito and an additional layer of umami from the kombu. Next, the traditional chowder ingredients are added along with white miso, which adds another subtle layer of umami. The result is a rich, multi-layered twist on classic American chowder.
Inspiration is all around you. What will your twist on clam chowder taste like?
Chef’s Notes: This soup would be good early fall though winter, particularly during clam bake season and on Fridays during lent.