Jay's Recipes

2017.12.06

New England Clam-chowder with Nam pla:Jay’s Hacco-licious Recipes vol.38

Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.


The most famous and historic restaurant in New York is “Oyster Bar”.

There is no doubt, the most famous and historic restaurant in New York is “Oyster Bar” in the grand central station t mid town.

Grand Central Station, NY
Grand Central Station, NY

Grand Central Station, NY
Grand Central Oyster Bar & Restaurant

An another signature dish in “Oyster Bar” is “clam chowder”.

Grand Central Station, NY
Grand Central Oyster Bar & Restaurant

We can enjoy 20 kinds of fresh oyster all the time Fresh oyster in season. Also there is another signature dish in this restaurant. That is “clam chowder”. My favorite is New England style which is White creamy one rather than Manhattan style which is red tomato flavor one. To make it stronger flavor, you may use veg or chicken stock instead of the water.

Please try using Thai fermented season “Nam pla”.

Nam pla

In this recipe, I tried to use Thai fermented season “Nam pla”. This is the fish sauce that is a condiment made from fermented fish and salt. It is used as a staple ingredient in various cuisines in Asia, particularly Burmese, Cambodian, Filipino, Thai, Lao and Vietnamese cuisines.
Fish sauce is added to dishes during the cooking process as well as being used as a base in dipping sauces. Fish sauce and its derivatives impart an umami flavor to food due to its glutamate content.

New England Clam-chowder with Nam pla

New England Clam-chowder with Nam pla

Ingredients

・2tbsp All purpose Flour
・2tbsp Butter(Oil)
・15-20pcs Clams
・2pcs bacon
・1cup heavy cream
・1pc Onion
・2pcs Potato
・Parsley
・Nam pla (salt) for taste
・Pepper

Preparation

1.Soak clams in the water for over night. Drain then wash them.
2.Cook clams in the boiling water for about one minute to open the shells, then take clams out, and save the water.
3.Chop onion, garlic, bacon,
4.Heat up a medium size pot. Add butter, garlic, onion, and bacon and sauté slowly until softened.
5.Add flour then keep stirring well.
6.Add Clam water, heavy cream
7.Add Diced potato and simmer for 5min.
8.Add nam pla and pepper for taste.
9.Stop heating, and sprinkle some parsley.


Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style

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