Japanese Clam Chowder

Ingredients

• 3 slicesbacon
• 1 mediumonion, finely chopped
• 2potatoes, peeled and cut into bite-sized cubes
• 360 mlwhite wine
• 1 can (283 g)whole baby clams with their juice
• 180 mlwhipping cream
• 15 mlbutter
• 240 mldashi broth
• 240 mlwater
• 3 stalksspring onions, finely chopped
• to tastesalt and pepper

Instructions

1. 1

   Cook the bacon

   Put the bacon in a large pot over medium-high heat and cook for about 3 minutes, until almost crisp.

2. 2

   Soften the onion

   Add the onion and cook for 4 minutes, until translucent.

3. 3

   Bring to the boil

   Pour in the white wine, water and dashi, then bring the liquid to a boil.

4. 4

   Simmer the potatoes

   Add the potatoes, reduce the heat, cover the pot and simmer for 25 minutes.

5. 5

   Add the clams

   Stir in the clams and their canning juice, then simmer for 3 minutes.

6. 6

   Finish the broth

   Turn off the heat, add the whipping cream and butter, and stir until the broth is no longer bubbly.

7. 7

   Season and serve

   Season with salt and pepper, scatter over the spring onions and serve.

What is Japanese clam chowder?

Clam chowder is a familiar seafood soup, and this version takes a Japanese-inspired approach by using dashi alongside wine and cream. Dashi gives the broth a savoury depth while leaving it lighter than a thick, flour-based chowder.

Potatoes make the soup satisfying, while bacon adds a smoky, salty note. The combination is comforting without masking the flavour of the clams.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 20g protein, 23g carbs, 8g fat.

Potatoes and wine provide most of the carbohydrates, while bacon, cream and butter contribute much of the fat. Clams supply a substantial share of the protein. To balance the bowl, serve it with a generous side of vegetables or a green salad.

The flavour base

Bacon: cook it until nearly crisp before adding the onion, so it can release some of its flavour into the pot without becoming overly hard.

Dashi: this brings a savoury, umami character to the broth. Use prepared dashi broth, as specified, so the liquid can be added directly.

Getting the potatoes tender

Even cubes: cut the potatoes into similarly sized bite-sized pieces so they cook at much the same rate.

Covered simmer: keep the pot covered and the heat low after adding the potatoes. They are ready when easily pierced with a knife; follow the recipe’s 25-minute simmer.

When to add the clams

Canned clams: add them with their juice after the potatoes have simmered, then cook for just 3 minutes. This warms them through without a long simmer.

Cream and butter: stir these in after turning off the heat. Let the bubbling subside as directed, rather than boiling the finished broth.

How to serve it

Spring onions: sprinkle them over the soup just before serving for a fresh, sharp finish against the creamy broth.

For a fuller meal, serve the chowder with crusty bread or a simple green salad. Keep any extra seasoning modest until you have tasted the broth, as bacon and clam juice can both be salty.

Timing and texture

The recipe takes 45 minutes in total, including a 25-minute simmer for the potatoes. Prep the onion, potatoes and spring onions before heating the pot so they are ready when needed.

The finished broth should be smooth and light rather than thick. The potatoes provide soft, substantial bites, while the clams should remain tender.

Recipe notes & tips

• Chop the onion and spring onions before you start cooking to keep the method moving smoothly.
• Cut the potatoes into even, bite-sized cubes for more consistent cooking.
• Keep the heat moderate when cooking the bacon so it browns without scorching.
• Taste before adding much salt, since bacon and clam juice can already be salty.
• Add the cream and butter only after turning off the heat, as directed.
• Serve soon after finishing so the clams stay tender and the broth remains smooth.

Variations

• More vegetables: add a little chopped celery with the onion for extra savoury flavour.
• Extra dashi: replace some of the water with additional dashi broth for a deeper savoury note.
• Herb finish: scatter chopped parsley over the bowls alongside the spring onions.
• Peppery broth: add freshly ground black pepper at the table for a sharper finish.
• Bread on the side: serve with toasted bread to make the meal more filling.

Common mistakes to avoid

• Browning the bacon too far: it can turn hard and bitter; stop when it is almost crisp.
• Uneven potato pieces: some may stay firm while others soften; cut them to a similar size.
• Boiling the cream: this can affect the broth’s texture; stir it in after turning off the heat.
• Overcooking the clams: a long simmer can make them tough; warm them for the stated 3 minutes.
• Oversalting early: bacon and clam juice contribute salt; season at the end after tasting.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until hot, stirring occasionally; avoid a vigorous boil, which can toughen the clams and affect the creamy broth.

Frequently asked questions