Miso Clam Chowder

Serves 6


1 tablespoon butter

3 ounces pancetta, chopped

1/2 cup onion, diced

2 cloves garlic, minced

1 sprig thyme

1 cup dry white wine

1 pound russet potatoes, diced

2 cups low sodium chicken broth

2 tablespoons miso

12 littleneck clams, scrubbed


flat leaf parsley

Method of Preparation:

1.Melt butter in a large saucepan over medium heat. Add pancetta. Cook until rendered, about 6 minutes.

2.Add onion, garlic, and thyme. Cook, stirring often, until onion is soft, about 5 minutes. Add wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add potatoes, chicken broth, cream, and miso. Simmer until potatoes are tender, 20-30 minutes.

3.Add clams. Cover; cook until clams open, about 6 minutes. Season with Tabasco; garnish with parsley.