Asian Clam Chowder with Oyster Mushrooms

Asian Clam Chowder: this New England classic gets an Asian twist with the use of water chestnuts and oyster mushrooms.

I love all things mushrooms! I use them in all of my cooking, as much as I can.

I shared my Portobello and Asparagus Quiche with you this week. Of course, the family always enjoys Salisbury Steak lathered in mushrooms, so that was a big crowd pleaser. I also braised some baby artichokes and mushrooms (recipe coming next week) and served that up with a simple roasted chicken – deeelish!

The recipe I’m sharing with you today, is my Asian-inspired Clam Chowder.

A few months ago, my parents and I enjoyed lunch out. I saw on the menu “Japanese Clam Chowder” and I was intrigued. All three of us ordered a bowl and slurped the whole thing up. I knew I wanted to try to recreate it at home. I finally did last week.

I used a little miso broth and mixed in some half-and-half. Instead of potatoes, I used water chestnuts. I also added oyster mushrooms. A little touch of fish sauce and the soup was complete.

But if you are a sucker for more traditional chowder, I have my hearty and chunky New England clam chowder, as well as the very under appreciated Manhattan Clam Chowder (aka Red Clam Chowder).

And if you want to try another hearty seafood stoup, you MUST try my version of the Brazilian seafood stew (moqueca de peixe), which is packed with crab, shrimp, scallops, fish, so much amazing seafood!

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Asian Clam Chowder with Oyster Mushrooms

Laura Bashar | Family Spice

Asian Clam Chowder: this New England classic gets an Asian twist with the use of water chestnuts and oyster mushrooms.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soups

Cuisine Asian

Servings 4 Servings

Calories 447 kcal

Ingredients

  

1x2x3x

• 1 teaspoon extra virgin olive oil
• ¼ cup onion minced
• 1 teaspoon ginger fresh, grated
• 1 cup miso broth
• ½ cup water
• 10 oz clams canned, drained
• 8 oz water chestnuts canned, drained
• ½ teaspoon fish sauce
• 2 cup half-and-half
• 2 tablespoon chives diced
• 2 tablespoon seaweed dried, chopped (optional)

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Instructions

 

• Heat a medium-sized pot over medium-high heat and add olive oil.
• When oil is hot, stir in onion.
• Cook until onions soften, about 3 minutes.
• Add ginger and saute another minute or so.
• Add miso, water, clams, water chestnuts and fish sauce.
• Cook soup for 10 minutes over medium heat for flavors to combine.
• Stir in half and half and continue to cook for 5-10 minutes or until soup is nice and creamy.
• When ready to serve, garnish soup with chives and dried seaweed.

Notes

Cooking Tips: You can also use shitake, crimini or regular white mushrooms.

Nutrition

Serving: 1gCalories: 447kcalCarbohydrates: 35gProtein: 33gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 92mgSodium: 3654mgFiber: 5gSugar: 12g

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Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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