Creamy Perilla Clam Chowder: A Korean Twist on a Classic
Hearty Clam Chowder Infused with Perilla Seed and Korean Flavors
Experience a delightful fusion of Western comfort and Korean taste! This American-style cream soup is reimagined with the nutty richness of perilla seeds and the briny freshness of clams, creating a deeply satisfying and unique chowder.
Pre-prepared Ingredients- Frozen Roux 100g (Butter and flour mixed 1:1 ratio, stored in a zip-top bag in the freezer)
- Croutons 10g (Stored in a zip-top bag at room temperature)
- Toasted Perilla Seed Powder 10g (Stored in a small airtight container in the refrigerator)
- Olive Oil 10g (Stored in a squeeze bottle at room temperature)
- Clam Broth 600ml
- Butter Cubes 10g (Cut into cubes and stored in the refrigerator)
- Half-and-Half Cream 200ml (Cream to Broth ratio 1:3)
Same-Day Ingredients- Onion 50g (Diced into 1.5cm pieces)
- Potato 100g (Diced into 2cm pieces)
- Celery 50g (Diced into 1.5cm pieces)
- Carrot 50g (Diced into 1.5cm pieces)
- Fresh Parsley 10g (Finely chopped)
- Bacon 50g (Chopped into 0.5cm pieces)
- Frozen Clam Meat 100g (Cut into 1cm pieces)
Garnish- Croutons 5 pcs
- Chopped Parsley 1g
- Perilla Seed Powder 1g
- Olive Oil 1g
- Onion 50g (Diced into 1.5cm pieces)
- Potato 100g (Diced into 2cm pieces)
- Celery 50g (Diced into 1.5cm pieces)
- Carrot 50g (Diced into 1.5cm pieces)
- Fresh Parsley 10g (Finely chopped)
- Bacon 50g (Chopped into 0.5cm pieces)
- Frozen Clam Meat 100g (Cut into 1cm pieces)
Garnish- Croutons 5 pcs
- Chopped Parsley 1g
- Perilla Seed Powder 1g
- Olive Oil 1g
Cooking Instructions
Step 1
Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until it becomes crispy and renders its fat. Then, add the frozen clam meat and sauté for another minute to infuse the flavors.
Step 2
Pour the clam broth (600ml) into the pot with the cooked bacon and clams. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for a few minutes to allow the flavors to meld together.
Step 3
While the broth is simmering, add the diced carrots, onions, and potatoes to the pot. Slowly pour in the half-and-half cream (200ml). Once the cream is added, it’s important not to cover the pot to prevent it from boiling over. Resting a wooden spoon across the rim of the pot can also help prevent spills.
Step 4
Once the vegetables are tender, stir in the toasted perilla seed powder. Taste the soup and season with salt if needed. Gradually add the frozen roux (the mixture of butter and flour) a little at a time, stirring constantly to achieve your desired thick, creamy consistency. Ensure the roux is fully dissolved to avoid lumps.
Step 5
Cook until the chowder reaches a wonderfully thick yet pourable consistency. Ladle approximately 180ml of the soup into each serving bowl. Garnish generously with croutons, a sprinkle of perilla seed powder, a drizzle of olive oil, and finely chopped fresh parsley. Serve immediately and enjoy this uniquely flavored clam chowder.