My big fat spicy Korean clam chowder

If you’re hoping for a slimmed-down, heart-friendly, decent and polite clam chowder, you’re not gonna find it. This recipe embodies every dirty habit a real clam chowder should be unapologetic for – pork fat as a starting point, a rich and thick body made almost entirely of whole [full-cream] milk and more cream, melty chunks of potatoes and big meaty bits of clams throughout. What makes it even badder is that it’s seasoned further with miso paste and Korean gochujang paste. It’s spicy. It’s thick. And it tastes salty, porky and briny, like the ocean on fire.