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 large 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 add 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 bowls, 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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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
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 large 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 add 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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