Korean Doenjang Clam and Zucchini Chowder
A warming, umami-rich chowder built on a foundation of anchovy-kombu stock and fermented doenjang (Korean soybean paste). Littleneck clams open in the broth, releasing their brine, while tender zucchini and aromatics round out the dish. This is comfort food that marries the briny sweetness of the sea with the deep, funky complexity of fermented soy. Serve in bowls with plenty of broth and crusty bread or rice.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 25 min
- Total
- 1 hr 15 min
- Makes
- 4 servings (about 8 cups chowder)
Steps
Before you start
- Soak littleneck clams in cold salted water (1 teaspoon salt per 2 cups water) for 30 minutes to purge sand, then rinse and drain well
- Have your anchovy-kombu stock ready or prepare it 10 minutes before cooking the chowder
- Cut all vegetables before you start cooking so you can move quickly once the stock simmers
Prepare and sauté aromatics
- Pour the anchovy-kombu stock into a large heavy-bottomed pot and bring to a gentle simmer over medium-high heat.
- Once steaming, add the minced garlic and white/light green scallion parts.
- Stir and let aromatics infuse for 2 minutes until fragrant.
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Ready when: Stock is gently simmering and garlic is fragrant
Tip: Don't let the stock boil aggressively—a gentle simmer prevents the broth from becoming cloudy.
Dissolve doenjang paste
- In a small bowl, mix the doenjang with 3 tablespoons (45 ml) of the warm stock, stirring until smooth and lump-free.
- This prevents the paste from clumping.
- Slowly pour the mixture back into the pot, stirring constantly to distribute evenly throughout the broth.
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Ready when: Doenjang is fully dissolved and broth looks uniform and slightly lighter in color
Tip: Dissolving the paste separately ensures it incorporates smoothly without grainy pockets of unmelted soy.
Add clams and bring to simmer
- Add the scrubbed littleneck clams to the pot.
- Adjust heat to maintain a steady simmer.
- Cook uncovered for 5 to 7 minutes, stirring occasionally, until the clams begin to open.
- Discard any that remain tightly closed after 8 minutes.
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Ready when: Most clams have opened slightly and their shells are gaping at least ¼ inch
Tip: Stir gently to ensure clams cook evenly and to help them open. Unopened clams may contain sand or be dead, so discard them safely.
Add zucchini and soften vegetables
- Once clams have mostly opened, add the zucchini half-moons to the pot.
- Stir gently to submerge.
- Maintain a medium simmer and cook for 8 to 10 minutes until zucchini is tender but still holds its shape—it should be easily pierced by a fork but not falling apart.
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Ready when: Zucchini is fork-tender but still intact; all clams are fully open
Tip: Don't overcook the zucchini—it will turn mushy and release excess water, diluting the broth.
Season and finish
- Add the sesame oil and gochugaru (if using) to the pot.
- Taste the broth and season with salt and black pepper as needed.
- Remember that the doenjang and anchovy stock are already salty, so taste before adding more.
- Stir well and let simmer for 2 more minutes so the chili flakes bloom and infuse.
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Ready when: Oil is fragrant and visible throughout the broth, chili flakes have settled, broth is perfectly seasoned
Tip: Taste several times during seasoning—the doenjang brings substantial saltiness, so go slow with additional salt.
Serve and garnish
- Divide the chowder evenly among four bowls, making sure each gets clams, zucchini, and plenty of broth.
- Garnish each bowl with the reserved dark green scallion tops, sliced thin.
- Serve immediately with crusty bread or over steamed rice.
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Ready when: Each bowl is full, steaming, and garnished
Tip: Serve in warmed bowls to keep the chowder piping hot. Scallion garnish adds a fresh, bright note against the deep, funky broth.
Good to know
Tips
- Always buy live clams and use them the day you purchase them. Store them at cool room temperature (45–55°F / 7–13°C) in a breathable bag, never sealed or on ice. Discard any that smell like ammonia or have cracks.
- Anchovy-kombu stock is the backbone of this chowder. If making from scratch, simmer 2 cups water with a 3-inch piece of kombu (about 5 minutes) until steaming, remove the kombu, add 4–5 dried anchovies (or 2 tablespoons anchovy paste), and simmer 10 minutes more. Strain before using.
- Doenjang is funkier and grainier than miso and is a cornerstone of Korean cooking. Buy it at Korean markets or online; it keeps for months in the refrigerator. If your paste looks watery on top, stir it back in—that's the aging liquid and adds depth.
- For a heartier chowder, add diced potatoes (3 ounces / 85 g) in step 3 at the same time as the clams, extending the cooking time by 5 minutes, or add a splash of heavy cream (¼ cup / 60 ml) just before serving for richness.
Make ahead
You can prepare the anchovy-kombu stock up to 3 days ahead and refrigerate it in an airtight container. The doenjang paste and chopped vegetables can be prepped up to 4 hours ahead and stored separately in the refrigerator. The chowder itself is best served immediately after cooking, as clams and zucchini lose texture if reheated.
Storage & reheating
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. To reheat, transfer to a pot and warm gently over medium heat, stirring occasionally, until steaming; do not boil. The chowder does not freeze well because the zucchini becomes mushy and the clams toughen. If you must freeze it, strain out the solids, freeze the broth separately, and discard the vegetables and clams.
Substitutions
- anchovy-kombu stock (or dashi), homemade or store-bought → 6 cups vegetable or seafood stock mixed with 1 teaspoon anchovy paste (or 1 tablespoon fish sauce), simmered together for 5 minutes. If you don't have prepared anchovy-kombu stock, you can make a quick version. This will be less layered in flavor but still deeply umami-forward.
- medium zucchini → 2 medium yellow squash or 8 ounces daikon radish, cut the same way. Yellow squash cooks at the same rate and has a similar texture. Daikon takes slightly longer (10–12 minutes) and adds a subtle peppery note that complements the doenjang beautifully.
- littleneck clams, live → 2 pounds (900 g) Manila clams, littleneck clams, or a mix of both. Manila clams are smaller and cook slightly faster (4–5 minutes). If using smaller clams, reduce cooking time. Discard any that don't open.
- doenjang (Korean soybean paste) → 3 tablespoons miso paste (red or white), adjusted to taste. Miso will give a slightly different flavor profile—less funk, more umami sweetness. Start with 2 tablespoons and taste, adding more if needed. White miso is gentler; red or brown miso approximates doenjang more closely.
