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.
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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!
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Asian Clam Chowder with Oyster Mushrooms
Ingredients
- 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)
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
Nutrition
Nutrition Disclaimer
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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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Delicious and stunning! Love the styling here, Laura. Chowder can be tough to style 🙂
Stunning recipe and pics as always Laura. For sure this one will be on my to make list.
This recipe looks so delicious! I love a good clam chowder, and the Asian twist you put on it sounds amazing!
Thank you! I hope you get to try it and like it!
Love the idea of that soup and the use of water chestnuts rather than potatoes which are not on my usual shopping list 🙂 ! Look after yourself please !!!!!!
Boy, we’ve had a really nasty cold for the last week or two also. Really kicks one. Glad you’re on the mend. Love the idea of the Asian Clam Chowder — super dish. Thanks.