soy milk clams chowder with miso

• u.s.
• metric

ingredients:

• 3 1/2 ounces short-neck clams
• 2 ounces onion
• 1 3/4 ounces carrot
• 2 ounces shimeji mushrooms
• 2 slices bacon
• 5/6 cup soy milk
• 5/6 ounce white miso
• 1/5 cup water
• 1 tablespoon olive oil

step 1:

Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

step 2:

Cut the onion and carrot into 1/2 in. cubes. Cut the bacon slices into 8 equal portions. Cut off the roots of the shimeji mushrooms.

step 3:

Put the olive oil in a pan and add the onion, carrot, shimeji mushrooms and bacon. Sear them for 3 minutes.

step 4:

Add the short-neck clams and 1/5 cup of water. Cover and cook on medium heat.

step 5:

After the shells open, add the soy milk and white miso. Cook for 4 minutes on a low flame.