Clam chowder and coconut curry come from two very different countries. However, the flavors harmonize together in this restaurant’s creative twist on Nissin Cup Noodles.
These Clam Chowder Cup Noodles are the brainchild of Chef Dean Isom at Shuck Oyster Bar, a seafood establishment in Costa Mesa, CA. Chef Isom got the idea to make them from his love of Cup Noodles, Asian dishes, and Shuck’s classic clam chowder.
At the base of Isom’s creation is a mixture of speck (a smoked, dry-cured prosciutto), garlic oil, minced fennel seed, and Thai green curry powder. This mixture is combined with coconut milk, lime juice, diced cooked potatoes, and chopped clams to create the chowder-curry hybrid. Once the noodles are mixed in, the entire cup is garnished with a mini baguette, Thai basil, micro cilantro, and fresh Littleneck clams.
Together, the curry and chowder components intermingle for a mix of spicy, creamy, and aromatic flavors that have to be tasted to be believed.
Shuck will have this innovative Cup Noodles dish on the menu while supplies last.
Created in partnership with Nissin Cup Noodles.