CLAM CHOWDER with DASHI, clams, BACON and corn

Here’s a recipe inspired by New England, even though I’ve never actually set foot there. I’ve often come across clam chowder recipes, that creamy and comforting soup that evokes seaside villages, sandy beaches, and the salty breeze of the American East Coast.

Since I didn’t have access to fresh clams, I used fresh cockles instead and decided to give this classic a personal twist: a touch of umami-rich dashi broth for a subtle Japanese flavor, a handful of sweet corn, and crispy bacon for a smoky, indulgent note.

The result? A soup that beautifully bridges land and sea, delicate, fragrant, and utterly delicious.


Ingredients, serves 2 :

  • 400 g fresh cockles (or clams if available)

  • A few slices of smoked bacon

  • 1 shallot, finely chopped

  • 1 tbsp butter

  • 2 potatoes, diced

  • 1 tbsp cornstarch

  • 400 ml dashi broth (I used instant dashi sachets)

  • 100 ml heavy cream (or crème fraîche)

  • 100 g fresh corn kernels

  • Salt and pepper, to taste

  • 1 spring onion, finely sliced (for garnish)

Preparation

Prepare the clams
If using fresh clams, soak them in salted water for about 30 minutes to remove any sand. Rinse thoroughly and set aside.

Cook the bacon
In a large pot or Dutch oven, cook the smoked bacon (cut into small pieces) over medium heat until golden and crispy. Drain on paper towels. Set aside one-third of the bacon for serving and keep the rest for the soup.

Sauté the shallot
In the same pot, melt the butter over low heat. Add the finely chopped shallot and cook until soft and translucent, stirring occasionally.

Add the potatoes
Peel and dice the potatoes, then add them to the pot. Sauté for 2–3 minutes with the shallot, then add two-thirds of the cooked bacon.

Pour in the dashi broth
Add the hot dashi broth, stir well, and bring to a gentle simmer.

Cook the clams
When the potatoes are tender, add the clams to the pot. Cover and cook for 5–7 minutes, just until the shells open. Discard any that remain closed. Stir in the fresh corn kernels.

Thicken and finish with cream
In a small bowl, mix the cornstarch with a bit of cold water. Pour into the soup, stirring until slightly thickened. Add the heavy cream, mix well, and season to taste with salt and pepper.

Serve hot
Ladle the chowder into two bowls, top with a few pieces of crispy bacon and spring onion slices. Serve immediately while hot, the soup is creamy, smoky, and full of flavor !