West Coast Hot Pot

Ingredients (14)

  • 1 pound clams
  • 1 pound mussels
  • 1 (750-ml) bottle dry white wine
  • 1/2 cup light or white miso paste
  • 1 tablespoon extra-virgin olive oil
  • 3 strips bacon, diced
  • 2 stalks celery, diced
  • 1/2 medium yellow onion, diced
  • 2 large russet or Yukon gold potatoes, peeled and diced
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh tarragon
  • Kosher salt and white pepper
  • 1 cup half-and-half
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Nutritional Information
  • Calories474
  • Fat16.61g
  • Saturated fat5.91g
  • Trans fat0.03g
  • Carbs30.78g
  • Fiber3.33g
  • Sugar5.62g
  • Protein27.61g
  • Cholesterol68.34mg
  • Sodium1659.44mg
  • Nutritional Analysis per serving (6 servings) Powered by

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West Coast Hot Pot

This is Shutters’ version of shellfish chowder, with a few signature touches. First, we keep it on the light side—the clams and mussels bathe in a fragrant, miso-thickened broth. Next, we serve a portion of the seafood whole, so you have to roll up your sleeves to scoop the juicy mollusks from their shells. Finally, we serve our chowder in a lovely covered ceramic pot to preserve the delicious aroma. After all, presentation is everything here in L.A.

Note: Before putting fresh clams and mussels into the refrigerator, open up the paper they’re wrapped in to allow them to breathe. This will prevent the shells from opening prematurely.

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  1. 1Scrub the clams and mussels well and rinse them thoroughly, removing the beards and discarding any that are already open. In a large pot, bring the wine and 2 cups of water to a simmer over medium heat. Add the shellfish, cover, and steam just until the shells open up, 4 to 6 minutes.
  2. 2Remove the shellfish from the broth and discard any unopened shells. Loosen half the clams and mussels from their shells and chop them, keeping the other half in their shells.
  3. 3Strain the broth into a large bowl through a fine-mesh sieve lined with a coffee filter or cheesecloth. Gradually whisk the miso paste into the broth until it has dissolved. Reserve the broth along with the shellfish.
  4. 4In the same pot, heat the olive oil over medium heat. Cook the bacon, celery, and onion until the vegetables are translucent, about 5 minutes. Add the chopped clams and mussels, potatoes, reserved broth, bay leaf, rosemary, and tarragon. Simmer for 20 minutes or until the potatoes are tender. Season to taste with salt and pepper.
  5. 5Add the whole mussels and clams in their shells and the half-and-half, and simmer until heated through, 1 to 2 minutes. Remove the herb sprigs, transfer the soup to a covered ceramic crock or serving dish, and serve immediately.
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