Creamy razor clam chowder with soy sauce
Extra creamy shellfish soup packed with vegetables such as carrot, potatoes, celery and onions. A dash of Kikkoman soy sauce gives it an extra umami kick.
Preparation
Step 1
7 razor clams – 500 ml water
Put razor clams in a pot, add water (approx. 500ml), then set over a medium-high heat. Cover and cook until clams have opened (approx 10-12 minutes). After that time, take the clams out and let them cool.
Step 2
1 tbsp unsalted butter – 1 big onion – 1 medium size potato – 1 carrot – ¼ celery – 1 tsp tomato paste – 2 sprigs thyme – 1 bay leaf
First, peel all the vegetables and cut them into cubes (approx. 3-4 mm). In a heavy based pot, melt butter and vegetables. Sauté for about 2-3 minutes on a medium-high heat or until they are nicely caramelized and golden brown.
When the vegetables are ready add tomato paste, thyme and bay leaf and continue cooking for 2 more minutes stirring occasionally.
Step 3
250 ml double cream – 250 ml fish stock – 2 tbsp lemon juice – 4 tbsp Kikkoman Naturally Brewed Soy Sauce
Then add double cream and fish stock. Reduce heat to a medium-low, cover the pot with a lid and let it cook for about 20 minutes. When the vegetables are cooked through, add lemon juice and soy sauce.
Step 4
Let it cook for 1 more minute and then blend on maximum speed for 3-3.5 minutes with a blender.
Step 5
14 chives – ½ lemon
Chop chives into small pieces. Pour creamy chowder into the bowl, top with cooked razor clams and chopped chives. Cut lemon into wedges and serve it on the side.
Tip:
You can replace razor clams for any other type of clams.
Recipe-ID: 1158
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7 razor clams – 500 ml water
Put razor clams in a pot, add water (approx. 500ml), then set over a medium-high heat. Cover and cook until clams have opened (approx 10-12 minutes). After that time, take the clams out and let them cool.
1 tbsp unsalted butter – 1 big onion – 1 medium size potato – 1 carrot – ¼ celery – 1 tsp tomato paste – 2 sprigs thyme – 1 bay leaf
First, peel all the vegetables and cut them into cubes (approx. 3-4 mm). In a heavy based pot, melt butter and vegetables. Sauté for about 2-3 minutes on a medium-high heat or until they are nicely caramelized and golden brown.
When the vegetables are ready add tomato paste, thyme and bay leaf and continue cooking for 2 more minutes stirring occasionally.
250 ml double cream – 250 ml fish stock – 2 tbsp lemon juice – 4 tbsp Kikkoman Naturally Brewed Soy Sauce
Then add double cream and fish stock. Reduce heat to a medium-low, cover the pot with a lid and let it cook for about 20 minutes. When the vegetables are cooked through, add lemon juice and soy sauce.
Let it cook for 1 more minute and then blend on maximum speed for 3-3.5 minutes with a blender.
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