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Japanese style clam chowder

Caroline Phelps
  • 45 minutes
  • Serves 4

INGREDIENTS

4

slices Bacon

1 10 ounce can

Baby clams, whole with juice

1

Onion, medium

3

stalks Scallions

1 cup

Dashi broth

1

Salt and pepper

3/4 cup

Whipped cream

2 tbsp

Butter, salted

1 1/2 cups

White wine

1 cup

Water

2

Potatoes (peeled and cut into bite size cubes)