Spicy Korean Clam Chowder

sbs.com.au

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 tbsp olive oil

85 g pancetta, finely chopped

1 small onion, finely chopped

⅓ cup finely chopped celery

3 dried bay leaves

2 tbsp plain (all-purpose) flour

750 ml (3 cups) full-cream (whole) milk

60 ml (¼ cup) sake

2 tbsp gochujang (Korean chilli paste; see Note)

2 tsp miso paste

1½ large starchy potatoes, cut into 1 cm cubes

¾ tsp freshly ground black pepper

¾ tsp ground white pepper, plus extra to serve

180 ml (¾ cup) thick (heavy) cream

1.5 kg surf (littleneck) clams, plus 25 extra (see Note)

2 tbsp finely chopped chives

2 tsp grated ginger

fish sauce, to season

1 tbsp unsalted butter

dried chilli flakes, sauna egg, rustic bread and steamed rice, to serve (optional)

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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