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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This chowder takes its cue from New England with its use of potatoes, celery, and onion - but the similarities end there. Flavored with lemongrass, ginger, and fish sauce, this brothy version with coconut milk has an authentically assertive flavor. Ingredients:
1 fresh lemongrass stalk, peeled |
1 teaspoon butter |
2 cups peeled baking potato, cut into 1/2-inch pieces |
1 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon grated peeled fresh ginger |
2 garlic cloves, minced |
1 tablespoon sugar |
1 1/2 tablespoons fish sauce |
2 (8-ounce) bottles clam juice |
3/4 cup chopped zucchini |
2 (6 1/2-ounce) cans chopped clams, drained |
2 serrano chiles, thinly sliced |
2/3 cup light coconut milk |
1/4 cup fresh lime juice |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin.
2. Melt butter in a large saucepan over medium heat. Add potato, onion, celery, ginger, and garlic; cook 5 minutes or until celery and onion are tender, stirring occasionally. Stir in lemongrass, sugar, fish sauce, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until potato is tender.
3. Stir in zucchini, clams, and chiles. Bring to a boil; cook 2 minutes. Stir in coconut milk, lime juice, and cilantro; remove from heat. Remove lemongrass; discard.
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