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By Steve P

Whelk Chowder

Name: Whelk Chowder
Cuisine: American
Ingredients: 1 yellow onion; 2 240 ml bottles clam juice; 1 14oz can whelks (drained); 4 cups water; 1 tsp dashi powder; 3 Tbsp fish sauce; 1 large yukon gold potato (or two small ); 2 small cans sweet corn niblets (drained); 8 Tbsp cornstarch (mixed with equal parts water to make a slurry); salt & pepper (to taste); ¾ cup heavy cream; fresh parsley (chopped)

4 steps

Updated at: Sat, 17 Aug 2024 20:35:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories765.5 kcal (38%)

Total Fat35.8 g (51%)

Carbs84.5 g (33%)

Sugars15.5 g (17%)

Protein29.7 g (59%)

Sodium3721.1 mg (186%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1yellow onion

2 x 240mlclam juice

bottles

1 x 14 ozcan whelks

drained

4 cupswater

1 tspdashi powder

3 Tbspfish sauce

1yukon gold potato

large

2 canssweet corn niblets

small, drained

8 Tbspcornstarch

mixed with equal parts water to make a slurry

Instructions

Step 1

Dice the onion and potato, cut the whelks in bite size pieces.

Step 2

Drizzle some oil in a cooking pot, add the diced onion and cook on medium heat until translucent. Add the clam juice, whelks, water, dashi, fish sauce and potatoes.

Step 3

Simmer until the potatoes are just about to be done, then add the corn and the slurry little by little, until desired consistency (I like mine very thick). Be sure to mix right after pouring some slurry to avoid clumps.

Step 4

Once the desired consistency is achieved, remove from the heat and add the pepper and the cream, and mix. Add salt if needed. Serve. If you feel fancy, you can add a little bit of parsley in the bowl.

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