Recipe Junction

Our Favorite Recipes'

Japanese Clam Chowder

4 servings

• 6 tablespoons butter
• 1/4 cup diced leeks
• 2 cloves garlic, minced
• 1 1/2 cups shiitake mushrooms, sliced
• 1/2 cup all-purpose flour
• 1/4 cup bottled teriyaki sauce
• 3 cups clam juice
• 1 (10-ounce) can clams with juice or 6 ounces fresh clams, cooked and chopped
• 1 (8-ounce) can water chestnuts, drained and sliced
• 1/2 cup green onions, thinly sliced
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste

In a large soup pot, melt the butter over moderate heat. Stir in the leeks and garlic, cook for about 2 to 3 minutes, until softened, stirring occasionally. Add the mushrooms and continue cooking for 3 more minutes. Add the flour and stir continually until it absorbs all the liquid to form the roux.

Mix in the teriyaki sauce, clam juice, clams, water chestnuts and green onions. Bring to a boil and lower to a simmer for about 20 minutes, stirring occasionally. Just before serving, add the lemon juice, salt and pepper.

(From Pacifica Del Mar)

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon