Japanese Clam Chowder
Japanese clam chowder is made with nagaimo or Japanese yam.
- 16 Little Neck clams, scrubbed
- 1/2 cup dry white wine or sherry
- 3 slices bacon, diced
- 3 tablespoons butter
- 1/2 cup onion, minced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 tablespoon flour
- 6 ounces nagaimo, peeled and cut into large dice
- 1 can clams (6 1/2 ounces)
- 1 1/2 cups water
- 1 cup heavy cream
- salt and freshly ground black pepper
- 2 tablespoons minced fresh parsley
Heat a pot over high heat with the wine. When simmering, add the clams and cover the pot. Cook until most of the clams have opened, about 5-7 minutes. Discard any clams that have not opened. Pour out and reserve the cooking wine into a medium bowl. Open the can of canned clams and drain the clam juice into the same bowl as the cooking wine.
Wipe the pot clean. and return pot to stove over medium heat and add the bacon and the butter. Saute the bacon until browned. Add in the onion, celery and carrot. Saute until very fragrant and the onion has turned translucent. Stir in the flour and cook for another 2 minutes until the flour turns into a nutty aroma.
Pour in the reserved clam juice/cooking wine and the water and bring to a boil. Add the nagaimo and cook for 10 minutes until the nagaimo is tender. Add in the canned clam meat, fresh clams and the heavy cream, season with salt, pepper and fresh parsley.