Vietnamese Clam Chowder

Vietnamese Clam Chowder
Photo by Karry Hosford

Ingredients

  • 2 garlic cloves, minced
  • 1 cup chopped onion
  • 2 (6 1/2-ounce) cans chopped clams, drained
  • 1 tablespoon grated peeled fresh ginger
  • 2/3 cup light coconut milk
  • ½ cup chopped celery
  • 2 tablespoons chopped fresh cilantro
  • + 9 more ingredients
    • 2 (8-ounce) bottles clam juice
    • 1 fresh lemongrass stalk, peeled
    • 1 teaspoon butter
    • 2 cups peeled baking potato, cut into 1/2-inch pieces
    • 1 tablespoon sugar
    • ¼ cup fresh lime juice
    • ¾ cup chopped zucchini
    • 1 ½ tablespoons fish sauce
    • 2 serrano chiles, thinly sliced

Cut lemongrass stalk in half crosswise; coarsely crush using a meat mallet or rolling pin. 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 s...

View full recipe at My Recipes

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