My Big Fat Spicy Korean Clam Chowder Recipes

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Steps:

• If you are using fresh clams for clam meats and juice, you'll need about 44~53 oz of fresh clams, depending on the variety you're using. To cook them, combine the clams in a pot with 1/4 cup sake wine (if you add the sake now, don't add it again later), then put the lid on and cook over medium-high heat for 2~3 min, until they're all opened. Remove the meats and discard the shells, then strain the clam juice through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
• In a large pot, cook olive oil and diced pancetta over medium heat until the fats are rendered and the pancetta is browned. Add diced onion, celery and bay leaves, then cook for another 5 min until softened and translucent. Add all-purpose flour and cook for another min, then add the whole milk, clam juice, sake wine (or not, if you have used it to cook the clams already), gochujang/Korean chili paste, miso paste, 1/2 of the diced potatoes, ground black and white pepper. Stir constantly until the mixture has come to a simmer, and that the gochujang and miso have completely dissolved. Put the lid on and turn the heat down to low, and simmer for 20 minute.
• Meanwhile, combine the other 1/2 of the diced potatoes with heavy cream in a small pot. Put the lid on and cook over medium~medium-low heat for 5 min, until the potatoes are soft (careful not to burn the cream). Set aside.
• After simmering, the soup-mixture will look horrifyingly broken (the fats and water have separated, and looks grainy). DO NOT PANIC. All is expected here. Transfer the mixture to a blender (or with a hand-held immersion blender), and blend until it's smooth and creamy again. Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat (and I mean SIMMER! NEVER BOIL! or the mixture may break again), stir occasionally, until the clams have opened. Add the clam meats, diced chives and grated ginger, taste, and re-season with fish sauce if needed.
• Add 1 tsp of unsalted butter (2 if you want -- ) on top of each serving, and a little dust of ground white pepper and chili flakes (optional). Serve with rustic country bread or hot steamed rice.

Steps:

• Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
• Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
• Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
• Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
• Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

Steps:

• Bring a large pot of water to a boil, salt the water and then cook pasta to al dente.
• Before draining reserve 1 cup of the cooking liquid then drain the pasta.
• Place the pot back on the stove and set to medium-high heat.
• Add the vegetable oil, then ginger, garlic, and red pepper flakes, and cook for 2-3 minutes.
• Add half a cup of the pasta water, the tamari, and the chicken stock, bring to a bubble and cook for 2-3 minutes.
• Turn off the heat add the peanut butter and wisk, add more pasta water if the sauce is too thick.
• Add the lime juice, wisk, and then add noodles, toss to coat, and serce.
• (Optional) add the peanuts and cilantro, toss and serve.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.