Ingredients
4 Servings
1
tablespoon unsalted butter
3
ounces pancetta, chopped
1
/2 cup onion, chopped
2
garlic cloves, chopped
1
sprig thyme
1
cup dry white wine
1
pound russet potatoes, peeled and cut into 1/2-inch cubes
2
cups low-salt chicken broth
1
cup heavy cream
2
tablespoons miso
12
scrubbed littleneck clams
Tabasco
Chopped flat-leaf parsley
Preparation
-
Step 1
Melt butter in a large saucepan over medium heat. Add pancetta. Cook until slightly rendered, 5–6 minutes.
Step 2
Add onion, garlic, and thyme. Cook, stirring often, until onion is soft, 4–5 minutes. Add wine; bring to a boil. Reduce heat; simmer for 2 minutes. Add potatoes, chicken broth, cream, and miso. Simmer until potatoes are tender, 20–30 minutes.
Step 3
Add clams. Cover; cook until clams open, 5–7 minutes. Season with Tabasco; garnish with parsley.
Nutrition Per Serving
One serving contains: Calories (kcal) 520 Fat (g) 35 Saturated Fat (g) 19 Cholesterol (mg) 115 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 840
